Creamy Carrot and Pasta Soup

Recipe by: Makers of LACTAID® Brand Products

Hot Jamaican spices jazz up this creamy pasta soup. Use purchased or homemade Jamaican jerk seasoning, a unique island blend of spices, herbs, and fiery chilies.

Yield: 6 servings

Total Time: 40 minutes

Ingredients

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 LACTAID® Reduced Fat Milk

Fresh chives (optional)

Preparation

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.

Homemade Jamaican jerk seasoning: In a small bowl combine 1 teaspoon crushed red pepper; 1/2 teaspoon ground allspice; 1/4 teaspoon curry powder; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon dried thyme, crushed.; 1/8 teaspoon ground red peppers; and 1/8 teaspoon ground ginger.