Carrot Ginger Soup

• 2 tablespoons olive oil
• 3/4 cup chopped onion
• 1/2 cup chopped green onions
• 4 cups finely chopped carrot (about 1 1/4 pounds)
• 3 cups cubed peeled baking potato (about 1 pound)
• 1 tablespoon grated peeled fresh ginger
• 3/4 teaspoon salt
• 1/4 teaspoon curry powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 3 (15.75-ounce) cans fat-free, less-sodium chicken broth
• 2 bay leaves
• Chopped green onions (optional)

1. Heat oil in a large Dutch oven over medium heat. Add onions; saute 3 minutes. Add carrot and potato; cook for 1 minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer 1 hour. Discard bay leaves. Place 6 cups in a food processor; process until smooth. Return to pan, and stir well. Garnish with green onions, if desired.

olive oil, onion, green onions, carrot, baking potato, fresh ginger, salt, curry powder, ground cinnamon, ground nutmeg, black pepper, ground cloves, chicken broth, bay leaves, green onions

Taken from www.epicurious.com/recipes/member/views/carrot-ginger-soup-50185363 (may not work)