Ginger Carrot Soup

My other new favorite soup from Fresh and Easy is the Ginger Carrot, I was iffy on trying this, since I am not a huge fan of ginger, but now I am hooked and would eat it everyday for lunch.  Remember with soup if you have extra it is great to freeze and eat later.  (In case you didn't know this is what ginger looks like)

2 tablespoons olive oil
1/2 of a yellow onion minced (We have these Texas Sweets, that are great)
1/4 cup minced peeled fresh ginger (If this seems daunting, try the bottled ginger)
3 cups low-salt chicken broth
4 cups peeled and sliced carrots (running them through your Cuisinart is the easiest)
1/2 cup apple juice
1/2 cup half and half
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
shake of Cavender's

Heat oil in heavy large saucepan over medium-high heat. Add onion and minced ginger and sauté until onion is translucent, about 5 minutes. Add chicken stock and sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

Working in batches, puree mixture in blender or processor. Return soup to saucepan. Or alternately, remove from heat and puree with immersion blender. Mix in apple juice, then half and half. Cook over low heat 5 minutes. Mix in ground cinnamon and ground nutmeg. Season soup to taste with Cavender's. Bring to simmer before continuing, thinning with more stock if desired.  Serve with crusty bread.