4 cups vegetable broth
1 yellow onion, chopped
3 garlic cloves,finely chopped
2 teaspoons ginger, freshly grated
1 pound carrots, coarsely chopped
1 medium potato, peeled and roughly chopped
1 teaspoon lemon juice, or more to taste
chives or parsley for garnish
1. Heat half a cup of broth over medium heat in a large saucepan. Add onion and garlic and cook until tender, about 6 minutes. Stir in ginger, carrots, potato and remaining broth and heat to a boil.
2. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.
3. In batches, carefully puree in a blender or food processor. Add water or broth until it's the right consistency, if needed.
4. Add lemon juice and garnish right before serving.
Serves 4