A pretty good year

1 medium onion, chopped - 0 pt.
1 celery rib, chopped - 0 pt.
1 garlic clove, minced - 0 pt.
1 teaspoon vegetable oil - 2 pt.
1 pound carrots, cut into 1-inch pieces - 0 pt.
a 3/4-inch piece fresh gingerroot, peeled and sliced thin - 0 pt.
1/8 teaspoon dried hot red pepper flakes - 0 pt.
3 cups chicken broth - 0 pt.
1 1/2 tablespoons soy sauce - 0 pt.
1 1/2 tablespoons creamy peanut butter - 3 pt.
1 teaspoon sugar - 1 pt.
1 teaspoon Asian sesame oil - 1 pt.
1 cup 1% milk - 2 pt.

In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.

Makes 4 servings; 8 points total, so 2 points a serving.

Impressive! You could have half a pot of soup for 4 points! I love stuff like this.

Clearly I have no concept of portion size so discoveries like this make me happy.