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1. In a large saucepan combine chicken broth, carrots, potato, onion, ginger, and Jamaican jerk seasoning. Bring to boiling. Reduce heat and simmer, covered, for 15 to 20 minutes or until vegetables are very tender. Cool slightly.
2. Meanwhile, cook pasta according to package directions; drain.
3. Place one-fourth of the vegetable mixture in a food processor. Cover and process until smooth. Process remaining vegetable mixture one-fourth at a time. Return all to saucepan. Stir in pasta and milk; heat through. Ladle soup into bowls. If desired, sprinkle with chives. Makes 4 servings.