Spring Onion, Carrot and Potato Soup

Without adding a pronounced taste of tomato, the addition of the paste adds a pleasant acidic tang. To save the rest of the can for future use, measure out tablespoons and freeze them on a cookie sheet or piece of foil. When firm, peel the portions off and store in the freezer in a resealable freezer bag. As a variation, and to add a spicy hit, add 2 teaspoons of curry powder to the onions after they've been sauteed in Step 2.

1 pound spring onions (leeks can be substituted, if desired)

2 tablespoons olive oil or unsalted butter

3 cups low-sodium chicken broth

2 medium carrots, trimmed, left whole

2 tablespoons tomato paste

2 cups cubed (1 2 inch) peeled Yukon gold or other potatoes (about 12 ounces)

1 cup whole or low-fat milk

1 teaspoon coarse salt

Freshly ground pepper

Thin slivers of spring onion tops (for garnish)

1. Cut the root ends off the onions and trim the tops, leaving about 4 inches of the green still attached. Trim off the outer layer of onion from the bulb end, if it is blemished. Wash the onions well. Halve them lengthwise and then cut into thin crosswise slices. There will be about 6 cups.

2. Place a wide saucepan over medium-low heat and add the oil. When the oil is hot, add the onions. Cover and cook, stirring occasionally, until the onions are wilted, about 10 minutes.

to a boil over high heat. Lower the heat to medium-low, cover and cook 20-25 minutes or until the potatoes and carrots are tender. Using a slotted spoon or tongs, carefully remove the whole carrots to a side dish. Cool the soup slightly. Puree the soup, in batches, in a food processor. Or, if you have an immersion blender, use it to puree the soup directly in the pan.

4. Return the soup to the pan if necessary. Gradually add the milk to the soup. Cut the carrots into 1 2-inch chunks and add to the soup. Add the salt and a grinding of black pepper. Taste and correct the seasonings, if necessary. Reheat the soup over low heat.

5. Ladle into bowls and sprinkle each with about 1 2 tablespoon of slivered onion tops.

Per serving: 280 calories, 7 g protein, 39 g carbohydrates, 12 g total fat, 3 g saturated fat, 10 mg cholesterol, 675 mg sodium, 4 g fiber. Calories from fat: 39 percent.