Ginger Carrot Soup by Jean Carper

Warm up a cool autumn day with a bowl of this fragrant soup.

Step: 1

In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

Per Serving: 124 calories; protein 3.1g; carbohydrates 22.5g; fat 3g; cholesterol 1mg; sodium 214.5mg.

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