Carrot Ginger Soup

4 cups vegetable broth
1 whole yellow onion
4 cloves garlic
3 tsp freshly grated ginger
1 lb carrots
scrubbed and coarsely chopped
1 whole Yukon gold potato
cut into 1-inch chunks
fresh lemon juice
couple squeezes
to taste
freshly ground pepper
to taste
1 tbsp fresh chives
This version, from the Whole Foods website, uses no fat at all thus the calorie count is very low per serving. It is maybe the simplest soup I have ever made.
Bring 1/2 cup vegetable broth to a boil in a medium sauce pan.
Add the onion and garlic, and simmer for about 6 minutes.
Add the rest of the broth, ginger, carrots, and potato, bring to a boil then simmer for about 25 minutes until the veggies are very tender.
Using a blender, purée the soup in batches being careful to remove the center insert in the top to let the steam escape. If you don’t do this, the top could pop off spraying hot soup all over the place.
Ladle into bowls, stir in a little fresh lemon juice, season to taste with salt and freshly ground pepper, and garnish with chopped chives.