Carrot-Ginger Soup

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2 tablespoons olive oil

3/4 cup chopped onion

1/2 cup chopped green onions

4 cups finely chopped carrot (about 1 1/4 pounds)

3 cups cubed peeled baking potato (about 1 pound)

1 tablespoon grated peeled fresh ginger

3/4 teaspoon salt

1/4 teaspoon curry powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

1/8 teaspoon ground cloves

3 (15.75-ounce) cans fat-free, less-sodium chicken broth

2 bay leaves

Chopped green onions (optional)

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