Carrot and Apple Soup

In 5-quart Dutch oven, melt margarine or butter over medium heat. Add onion and cook 12 minutes or until tender and golden, stirring occasionally.

Meanwhile, peel apples and carrots. Cut each apple in half and use melon baller to remove core. Cut apples and carrots into 1-inch chunks.

Into onion in Dutch oven, stir apples, carrots, broth, sugar, salt, ginger, and 2 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until carrots are very tender.

Remove Dutch oven from heat. Following manufacturer's directions, use hand blender to puree mixture in Dutch oven until very smooth. Serve soup with a swirl of half-and-half if you like. Garnish with fresh chives.