Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. Serves 4. Bon Appetit June 1995 Per serving: 347 Calories (kcal); 1g Total Fat; (3% calories from fat); 14g Protein; 75g Carbohydrate; 2mg Cholesterol; 237mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1514g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 601 (36%)|
|Amt Per Serving||% DV|
|Total Fat 66.8g||89 %|
|Saturated Fat 18.7g||93 %|
|Monounsaturated Fat 27g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 412.2mg||127 %|
|Sodium 1177.1mg||41 %|
|Potassium 1671.8mg||44 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 38.3g|
|Protein 213.8g||305 %|
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Calories per serving: 1668
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