• 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 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.