Carrot and Ginger Soup - 6 Cups

1 tablespoon unsalted butter or olive oil 1 garlic clove 1 small onion (about 3 ounces), cut into ½-inch pieces ½ ounce ginger, cut into ½-inch pieces 1½ pounds carrots, cut into ½-inch pieces ¼ teaspoon ground cinnamon 1∕8 teaspoon ground allspice pinch freshly ground nutmeg 1 thyme sprig, leaves removed and stem discarded ½ teaspoon kosher salt 3 cups chicken broth, low sodium

Nutritional information per serving (1 cup): Calories 81 (28% from fat) • carb. 13g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg • sod. 557mg • calc. 43mg • fiber 3g

Put the butter in the blender jar; set timer for 10 minutes and temperature on Medium. Once butter begins to melt add the garlic, onion and ginger. Cover blender jar and stir about 5 to 8 quick bursts to break up. Continue to stir occasionally while sautéing. Add the carrots, spices, thyme, salt and broth. Cover and stir a few times to combine ingredients. Set timer for 20 minutes and temperature on High. Once mixture comes to a boil, set timer for 30 minutes and temperature on Medium. Stir once or twice while soup is simmering. Once time expires, test the carrots. If they are not fully soft, add additional time on Medium. When carrots are fully cooked through, turn unit off. Starting with speed 1 and gradually raising to speed 3, blend soup until completely smooth, about 2 minutes. Taste and adjust seasoning as desired.