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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 chopped fresh chives

Description

Freshly Grated Ginger Gives This Sweet Carrot Puree A Hint Of Heat And Flavor. For Some Crunch, Add A Garnish Of Toasted Pumpkin Or Sunflower Seeds.

Wholefoods