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From Dr. Preston Maring
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.
Ingredients
  vegetable broth4 cups
 yellow onion1 whole
chopped
 garlic4 cloves
 freshly grated ginger3 tsp
 carrots1 lb
scrubbed and coarsely chopped
 Yukon gold potato1 whole
cut into 1-inch chunks
 fresh lemon juice
couple squeezes
 salt
to taste
 freshly ground pepper
to taste
 fresh chives1 tbsp
chopped

cookware

1
Bring 1/2 cup vegetable broth to a boil in a medium sauce pan.
2
Add the onion and garlic, and simmer for about 6 minutes.
3
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.
4
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.
5
Ladle into bowls, stir in a little fresh lemon juice, season to taste with salt and freshly ground pepper, and garnish with chopped chives.