Summer Recipes: Carrot & Ginger Soup

INGREDIENTS

4 cups low-sodium vegetable broth, divided

1 yellow onion, chopped

3 cloves garlic, finely chopped

2 teaspoons freshly grated ginger

1 pound carrots, coarsely chopped

1 medium Yukon Gold potato, peeled and cut into 1-inch chunks

1 teaspoon lemon juice

1 tablespoon sliced fresh chives

DIRECTIONS

Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. 

Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. 

Stir in ginger, carrots, potato and remaining broth and heat to a boil. 

Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.

In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. 

Reheat soup if necessary. Stir in lemon juice and garnish with chives.