4 1/2 Margarine
1 Fat Free Chicken Broth
2 Vegetable Broth
1 Ginger Powder
1/2 Evaporated Milk
1/8 Half-And-Half Cream
In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
Add carrots, potatoes, chicken broth, and ginger powder.
Cover and cook on medium heat 30 minutes or until veggies are very tender.
Remove from heat and let cool 15 minutes.
Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you’ll have to do this in batches though.
Return to heat and add milk, rosemary, salt, and pepper.
Cook over low heat until heated through, maybe 5 minutes or so.