Curried Carrot Bisque

• 1 cup chopped sweet onion
• 1/4 cup butter, cubed
• 4 1/2 cups sliced carrots
• 1 large potato, peeled and cubed
• 2 (14.5 ounce) cans chicken broth - low sodium
  
• 1 1/2 tsp curry powder
  
• 1 cup half and half
• 1 cup milk
  
• 2 TBSP freshly chopped chives, or more if you like chives
  
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the milk and half and half, curry powder, salt and pepper. Cook over low heat until heated through. When serving, garnish each bowl with chives. You may omit the milk and half and half and just add a bit more broth to make the texture smoother if you want to cut out the extra calories.