Ginger-Carrot Soup

Found on BHG and sounded yummers. Posting without having tried this recipe, so that I don't lose it and don't see it posted already. According to BHG 3/4 c serving is 105 calories, 5 g fat, 2.5 g sat. fat, 2 g fiber, 2 g protein

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 2  tablespoons  cooking oil
• 3  cups onions, thinly sliced
• 2  tablespoons sugar
• 1⁄8 teaspoon fresh ground black pepper
• 2  tablespoons ginger, grated fresh
• 8  carrots (about 1-1/4 lb.)
• 1  sweet potato
• 6  cups chicken broth
• 1  cup half-and-half or 1  cup  light cream

Directions

1. For caramelized onions, in a large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.
2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions. Makes 12 (3/4-cup) side-dish servings.