1 1/2 tablespoons olive oil
1 1/2 cups chopped onion
3 cloves garlic, chopped
2 tablespoons chopped gingerroot
1 potato, peeled and cubed
2 pounds carrots, cut into 1/2-inch pieces
4 cups low sodium chicken broth or vegetable stock
1/4 teaspoon salt
1 cup milk
1/8 teaspoon cayenne pepper or New Mexico chile powder
1/2 cup sour cream or low-fat yogurt mixed with minced scallions or grated gingerroot for garnish
2 scallions, chopped

In a large saucepan over medium heat, heat the oil and sauté the onions, garlic, and gingerroot until the onions are translucent. Add the potato, carrots, stock, and salt and bring to a boil. Reduce heat, cover, and simmer until the carrots and potatoes are very tender, 30 to 40 minutes. Remove from heat and let cool.

Pureé the soup in a blender of food processor (in batches if necessary). Return to the sauce pan and add the milk and cayenne. Simmer uncovered for 10 to 15 minutes. Taste and adjust the seasoning. Serve topped with the sour cream mixture and shopped scallions.

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