Rooting for You: Silky Carrot-Ginger Soup

Grab this

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 tablespoons fresh ginger, finely grated
• 2 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 900 g carrots, peeled and sliced
• 1 medium Yukon Gold potato (about 200 g), peeled and diced
• 4 cups low-sodium vegetable broth
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine salt, plus more to taste
• Freshly ground black pepper, to taste

Do this

1. Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
2. Add the ginger, garlic and cumin. Stir for 30 seconds, just until fragrant.
3. Add the carrots, potato and vegetable broth. Bring to a boil, then reduce the heat, cover and simmer for 18 to 22 minutes, until the carrots and potato are very tender.
4. Blend the soup until smooth using an immersion blender. If using a countertop blender, work in batches and leave space for steam to escape.
5. Stir in the lemon juice, salt and black pepper. Add a splash of water or broth if you prefer a thinner soup, then warm through and serve.