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Ginger Carrot Soup
1 Tb. olive oil 2 large yellow onions, chopped (2 cups) 1 pound carrots, cut in chunks 2 cups low-fat chicken broth 2 Tbs. crystallized ginger, minced 1 tsp. cinnamon 1 1/2 cups orange juice 1/2 cup fat-free half-and-half Chives for garnish
In a large pot, saut� onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth.
Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.