Ginger Carrot Soup

From the January/February 2007 Everyday Food #39 - "Special Light Issue" Carrots, sweet potatoes and ginger warm you up with beta carotene. I flat freeze the leftovers in 1 quart size Zip-locs. You'll be glad to have a Cuisinart, unless you are a Food Network-worthy chopper. An immersion blender is also your best friend. I use a large onion and slightly smaller piece of ginger (1 1/2"), otherwise they can overpower. I also leave out the lemon juice and cream. Recipe says it serves 8, but I'm able to freeze 10 portions.

GINGER-CARROT SOUP

2 tablespoons olive oil...2 medium onions, chopped...2 pounds carrots, chopped...2 sweet potatoes (1 1/4 pounds total), peeled and chopped...1 2" piece fresh ginger, peeled and finely chopped (2 tablespoons)...2 cans 14.5 ounce each reduced sodium chicken broth...4 cups water...coarse salt and pepper...2-3 teaspoons sugar...2-3 teaspoons fresh lemon juice...1/4 cup heavy cream (optional)

In a large 5 quart saucepan, heat oil over medium; add onions and cook, stirring occasionally until translucent, about 5 minutes. Add carrots, sweet pototatoes, ginger, broth and 4 cups water. Season with salt and pepper.

Bring to boil, reduce to a simmer and cook until vegetables are tender, about 20 minutes. Use an immersion blender or puree mixture in batches in a blender until smooth. Add sugar and lemon juice to taste. Heat over medium and add cream if desired.

From Everyday Food, #39, January/February 2007