Shrek Soup - cooking recipe

Ingredients

6 green onions, chopped
2 tablespoons butter
4 cups chicken broth
1 small jalapeno, seeded and chopped
5 carrots, peeled and sliced
5 celery ribs, chopped
1 (25 ounce) jar unsweetened applesauce
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 cup plain yogurt
1 (14 1/2 ounce) can diced fire-roasted tomatoes, undrained (I like Muir Glen brand)
1 teaspoon fresh lime juice
1/2 teaspoon balsamic vinegar
1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon fresh ginger, peeled & finely minced
4 cups fresh spinach (6 oz bag)

Preparation

Melt butter in a large soup pot.
Saute onions and jalapeno in butter.
Add your broth and turn down to med. heat to a simmer.
Add carrots, celery, and applesauce.
Simmer for 30 minutes, stirring occasionally, until carrots are tender.
In a medium bowl; mix together yogurt, ginger, chickpeas, tomatoes, lime juice, Lawry's, and vinegar. Stir well.
After the 30 minutes are up, add your yogurt mix and spinach to the soup. Stir very well and bring back up to a boil.
Cook for 10 more minutes, remove from heat and serve.