Carrot Ginger Soup

 

1 tbsp olive oil
1 onion, chopped
1 lb carrots, peeled and sliced
1-2 tbsp fresh ginger, grated
3 cups chicken broth
Salt and black pepper, to taste

Heat the olive oil in a pot over medium heat.

Add the onion and cook for 5 minutes until softened.

Add the carrots and ginger. Cook for 2 minutes, stirring.

Pour in the broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the carrots are very tender.

Blend until smooth using an immersion blender or regular blender.

Season with salt and pepper.

Finish with a little lemon juice for brightness.

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