Carrot Ginger Soup

This is a recipe i ended up cutting in half for me only and got a few meals out of it! The weight watcher points is serves 6, 3 points! It's a really good soup! This recipe came highly recomended by a naturopath!

Ingredients:
3 tbsp butter (I calculated with margarine low sodium)
1 large onion chopped
2 cloves minced
2 lbs carrots peeled (about 8 carrotts) roughly chopped
2 tbsp fresh ginger root, peeled and grated
1 tsp curry powder
6 cups of chikcen or vegetable broth (for points i put in low-sodium because that is all i use)
salt and ground pepper to taste
fresh lemon or lime juice to taste (when i made this soup, i decided not to include this and it was still yummy!)

Recipe suggestion:
This simple pureed soup can be served hot or chilled. Garnish it with chopped coriander or parsley and a dollop of yogurt and a handful of garlic groutons. (I did have some bread to dip with it and it tastes better in my opion hot!)

Directions
1. Heat butter in a large, heavy bottomed saucepan. Add onion and garlic and cook over moderate heat, stirring occasionally, until they are soft and lightly golden, about 8-10 min.
2. Add carrotts, grated ginger and curry powder. Toss over heat for a few minutes.
3. Add stock and seasoning and bring to a boil. lower heat, cover, and simmer until carrots are very tender, about 20 min.
4. Puree soup in batches in blender or food processor
5. add lemon or lime juice and adjust seasoning to taste.

Melissa