• 1 lb. carrots, peeled, cut in pieces
• 1 C. chopped leeks, white part only
• 1/2 C. chopped green onions, white part only
• 3 14-oz. cans chicken broth
• 1 sweet potato, peeled, chopped
• 1 C. peeled, chopped potato
• 1 Tbs. curry
• 1 Tbs. fresh peeled, grated ginger
• 1/2 C. shredded cheddar cheese
• 1/4 C. minced fresh parsley
• 2-4 Tbs. minced cilantro
• grated Romano cheese, optional

Heat olive oil in a 4-qt. saucepan or Dutch oven over medium heat. Add carrots, leeks, green onions, sweet potato and potato. Saute until vegetables soften, about 5 minutes, Add curry and ginger. Cook 1 minute. Stir in chicken broth. Bring to boil, cover with lid askew, then reduce to simmer until carrots are very tender. Cool in pan 5 minutes, then pour into processor in batches and puree until smooth (or use a stick blender and puree in saucepan). Return to saucepan, bring to boil, then reduce to simmer. Stir in cheddar cheese and parsley and cook until cheese is melted. Ladle into bowls. Sprinkle each with minced cilantro and Romano cheese, if desired.