This sweet and creamy, mildly spicy carrot soup is packed with vitamins A and C, and has a healthy dose of fiber.
Olive oil cooking spray
2 T olive oil
1 cup chopped onion
4 cups finely chopped carrots
3 cups cubed, peeled baking potatoes
1 T grated, peeled fresh ginger
1/4 tsp. curry powder
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1/8 tsp. ground cloves
3 cans (15 oz.) low-sodium chicken broth
2 bay leaves
1. Heat oil and a generous amount of cooking spray over medium heat. Add onions and sauté for about 3 minutes. Add carrots and potatoes; cook for one minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer for one hour.
2. Discard bay leaves. Place six cups in a food processor; process until smooth. Return to pan and stir well.