- 2 (14 ounce) cans low-sodium chicken broth
- 2 cups sliced carrots
- 1 large potato, peeled and diced
- 1 cup chopped onion
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon purchased or homemade Jamaican jerk seasoning
- 8 ounces dried radiatore or rotini
- 1 1/2 cups reduced fat milk
- Fresh chives (optional)
- In a large saucepan combine chicken broth, carrots, potato, onion, ginger, and Jamaican jerk seasoning. Bring to boiling. Reduce heat; simmer, covered, for 20 minutes or until vegetables are very tender. Cool slightly.
- Meanwhile, cook pasta according to package directions; drain.
- Place one-fourth of the vegetable mixture in a blender container. Cover and blend until smooth, scraping sides of container as necessary. Blend remaining vegetable mixture, one-fourth at a time. Return all of the mixture to the saucepan. Stir in cooked pasta and milk; heat through. Ladle soup into bowls. If desired, garnish with fresh chives.