Before soup season is over you don’t want to miss out on this recipe, from our friends at Whole Foods

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.

Nutritional Info

Per Serving: 130 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 220mg sodium, 28g carbohydrate (5g dietary fiber, 9g sugar), 3g protein