Prep time: 40 minutes, including cook time. Using a hand-held immersion blender saves time and reduces clean-up. For more variety, butternut squash is a perfect substitute for carrots, with lots of vitamin A in both.
1 medium onion, chopped
1 lb. carrots, about 7-8 large, peeled and chopped
1 tbsp. fresh grated ginger
1 tbsp. canola oil
1 tbsp. butter spread with canola oil
5 c. low-sodium chicken broth
nutmeg and ground pepper
Directions:
In Dutch oven or large, heavy saucepan, melt butter spread over medium heat. Add onion and cook until translucent, about 5 minutes. Do not brown. Add carrots and ginger and sauté another 5 minutes. Add chicken broth and bring to boil. Lower heat and simmer about 20 minutes, until carrots are tender and pierce easily with fork. Using hand-held immersion blender, blend soup in pan until mixture is pureed/smooth. If an immersion blender is not available, transfer the contents of the pot in batches to a blender and puree, then return to pot to warm. Garnish with sprinkle of nutmeg and ground pepper. Makes: 4 servings
