2 TBLSP olive oil ¾ cup chopped onion ½ cup chopped green onions 4 cups chopped baby carrots (about 1 ¼ pounds) 3 cups peeled & cubed baking potato (about1 pound) 1 tablespoon grated, peeled fresh ginger ¾ tsp. salt ¼ tsp. curry powder ¼ tsp. ground cinnamon ¼ tsp. ground nutmeg ¼ tsp. black pepper 3 (15.75 oz each) cans fat free, less sodium chicken broth 2 bay leaves
1. Heat oil in large dutch oven over medium heat. 2. Add onions, sauté 3 minutes. 3. Add carrots & potatoes, cook for 1 minute. 4. Add Ginger & remaining ingredients. 5. Bring to a boil, then cover & reduce heat. Simmer for 1 hour 6. Discard bay leaves. 7. Puree in the blender (or a food processor) until smooth. 8. Serve warm.
Yield 9 servings of 1 cup each
Calories: 109 Fat: 3.2 g Protein: 3.8 g Carb: 16.5 g Fiber 2.8 g Chol: o mg Weight Watchers = 2 points per cup
There is only one person who could ever make you happy, and that person is you. David Burns, Intimate Connections
