Carrot Soup With Spinach Chiffonade Recipe

• 4 c. Canned low-salt chicken broth, (or possibly more)
• 1 lb Carrots, peeled, sliced
• 1 x Russet potato, peeled, cut into cubes (8-oz)
• 1 med Onion, minced
• 1 tsp Grnd ginger
• 2 tsp Fresh lemon juice
• 1 tsp Chopped peeled fresh ginger
• 2 c. Packed thinly sliced spinach leaves
• 1/2 c. Plain nonfat yogurt

Directions