Cream of White Bean, Carrot & Ginger Soup with Cashews

• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 2-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 15-oz BPA-free cans cannelloni beans, drained and rinsed
• 1/2 lb carrots, peeled and coarsely chopped
• 2 bay leaves
• 1/2 tsp fresh ground black pepper
• 2 1/2 oz roasted unsalted cashews, finely chopped
• 1/2 cup chopped fresh chives

In a large saucepan on medium, heat oil. Add onion and sauté until beginning to soften, 2 to 3 minutes. Add ginger and garlic; sauté 1 to 2 minutes, until fragrant.

Add broth, 2 cups water, beans, carrots, bay leaves and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat. Remove and discard bay leaves.

Using an immersion blender, purée soup. (TIP: Alternatively, carefully transfer to an upright blender, remove plastic stopper from lid and cover top with a towel to allow steam to escape.) Divide among serving bowls and top with cashews and chives.

Serves 8; 194 calories.

VERDICT:  I think I must have done something wrong--the soup was really thin (all the garnishes sank to the bottom of the bowl) and a icky salmon color.  Toss.