Carrot-Ginger Soup

(recipe from Whole Foods Market)

Serves 4.

4 cups vegetable broth
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp. freshly chopped ginger
1 lb. carrots, coarsely chopped
1 medium Yukon gold potato, peeled and cut into 1-inch chunks
1 tsp. lemon juice
1 Tbsp. chopped fresh chives

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.