4 cups vegetable broth
1 medium yellow onion, chopped
3 cloves of garlic, minced
4 teaspoons freshly grated ginger
1 pound carrots, chopped
1 medium potato, peeled and cut into 1-inch pieces
2 teaspoons lemon juice
1. 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.
2. 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.
3. In batches, puree soup in a blender or food processor until it reaches desired consistency. Stir in lemon juice and enjoy.