Creamy Carrot & Pasta Soup

Ingredients
2  14-ounce cans chicken broth (3-1/2 cups)
2  cups sliced carrots
1   large potato, peeled and diced
1  cup chopped onion
1  tablespoon grated fresh ginger
1/2  to 1 teaspoon Jamaican jerk seasoning
8  ounces dried tricolor radiatore or rotini
1-1/2  cups milk or one 12-ounce can evaporated skim milk 
Snipped fresh chives (optional) 

Directions
1. In a large saucepan combine chicken broth, carrots, potato, onion, ginger, and Jamaican jerk seasoning. Bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are very tender. Cool slightly.  

2. Meanwhile, cook pasta according to package directions; drain.  

3. Place one-fourth of the vegetable mixture in a food processor. Cover and process until smooth. Process remaining vegetable mixture one-fourth at a time. Return all to saucepan. Stir in pasta and milk; heat through. Ladle soup into bowls. If desired, sprinkle with chives. Makes 4 servings.
 
Make-Ahead Tip: Prepare vegetable mixture and process in food processor as directed. Transfer to a large bowl; cover and chill up to 24 hours. To serve, cook pasta as directed. Transfer vegetable mixture to large saucepan. Stir in pasta and milk; heat through. Continue as directed.

Source:  Better Homes & Gardens