Carrot Soup With Ginger

• 1 12 lbs carrots, sliced
• 1 large onion, sliced
• 1 small potato, peeled and sliced
• 1 lb tomatoes, skinned
• 6 spring onions, green and white parts, sliced
• 14 teaspoon ground red pepper
• 14 teaspoon ground mace
• 12 teaspoon ground ginger
• 1 teaspoon salt
• 3 cups water
• 1 tablespoon sweet butter
• 2 cups low-fat 2% low-fat milk
• 14 cup sliced almonds, toasted
• 2 tablespoons minced basil

1. Combine the carrots, onion, potato, tomatoes, green onions, spices, salt and water in a large pot and bring to a boil.
2. Lower heat and simmer for 30 minutes, or until the carrots are soft.
3. Transfer the soup in batches to a blender or a food processor and process until smoothly pureed.
4. Return soup to pot and stir in milk.
5. Reheat until very hot or cover and refrigerate until thoroughly chilled, atleast 4 hours.
6. (The soup keeps well tightly covered for up to 3 days in the refrigerator.)
7. To serve cold, taste and add salt if desired.
8. To serve hot, reheat (without bringing to a boil) and add salt if desired.
9. Either way, ladle the soup into bowls, garnish with toasted almonds and basil, and serve.

carrots, onion, potato, tomatoes, spring onions, ground red pepper, ground mace, ground ginger, salt, water, sweet butter, lowfat, almonds, basil

Taken from www.food.com/recipe/carrot-soup-with-ginger-59369 (may not work)