From the Kitchen of:  Pepper
Source:  The Lutheran Magazine

Creamy and luscious and has only 4 grams of fat per serving.
 

2	cans (14-1/2 oz.)	chicken broth (3 1/2 cups)
2	cups	sliced carrots
1	large	potato, peeled and diced
1	cup	chopped onion
1	tbsp.	grated fresh ginger
1/2 to 1	tsp.	Jamaican jerk seasoning
8	oz.	dried tricolor radiatore or rotini pasta
1 1/2	cups	milk (or 1 - 12 oz. can evaporated skim milk)
		Fresh chives (optional)

In a large saucepan, combine chicken broth, carrots, potato, onion, ginger
and seasoning.
Bring to boiling; reduce heat.  Cover and simmer for 15 to 20 min. or until
vegetables are very tender.
Cool slightly.
Meanwhile cook pasta according to pkg. directions; drain.
Place 1/4 of the vegetable mixture in a food processor bowl.
Cover and process until smooth.
Process remaining vegetable mixture 1/4 at a time.  Return all to the
saucepan.
Stir in  pasta and milk; heat through.
Ladle soup into bowls.
Sprinkle with chives, if desired.
Makes 4 main dish servings.