Cut carrots into half-inch chunks. Combine carrots in saucepan with butter and one cup of chicken broth. Cook, covered until carrots are tender, about 20 minutes.
Add apples and applesauce during last 5 minutes. Remove pan from heat; uncover. Let cool about 10 minutes.
Put in blender and puree. Return to pot. Stir in remaining broth, half and half, nutmeg, ginger and seasoning. Serve warm, sprinkled with chopped green onion.
Serving: 1g | Calories: 131kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 870mg | Fiber: 4g | Sugar: 18g
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