1 (10 oz.) pkg. fresh spinach, trimmed and coarsely chopped
4 c. low-sodium chicken broth, divided
1/2 c. finely chopped onion
1/4 c. all-purpose flour
3/4 c. evaporated milk (skim)
1/2 c. (1 medium) shredded carrots
8 cloves minced garlic
1/4 tsp. pepper
1/4 c. skim milk
1/2 tsp. pepper

In a 5-quart saucepan, bring spinach, 3 1/2 cups broth and carrot to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm. Meanwhile, in a skillet coated with nonstick cooking spray, saut onion and garlic until onion is soft, about 5 minutes. Combine flour and remaining broth until smooth. Add to skillet; cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add evaporated milk, milk and pepper; heat through but do not boil.

Yields 6 servings.