Carrot-Ginger Soup - cooking recipe

Ingredients

3 medium-size carrots, peeled
1 Tbsp. butter
1 medium-size onion, chopped
1 clove garlic, thinly sliced
1 Tbsp. grated fresh ginger
1 small all-purpose potato, pared and cut into 1/4-inch dices
1 (10 1/4 oz.) can low-sodium chicken broth
1/4 tsp. salt
1/8 tsp. white pepper
1 c. low-fat or skim milk

Preparation

Cut carrots into 2-inch lengths.
Finely chop in food processor or by hand.
Melt butter in saucepan.
Add onion, garlic and ginger; saute 3 minutes.
Stir in carrots, potato, broth, salt and pepper.
Simmer until vegetables are tender, 10 minutes. Puree in food processor.
Return puree to saucepan.
Add milk. Heat over low heat.
Garnish with chives, if you wish.