Carrot-Ginger Soup

Prep time: 50 minutes

What you need:

• 1 tbsp. canola oil
• 1 medium onion
• 1 lb. fresh carrots, peeled and sliced
• 1 tbsp. fresh grated ginger
• 40 oz. low-sodium chicken broth

What to do:

1. Heat canola oil over medium heat in a heavy saucepan.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the carrots and ginger and cook for another 5 minutes.
4. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, or until carrots are tender and easily pierced by a fork.
5. Carefully transfer the contents of the pot to a blender. Thoroughly blend the mixture. (If you have an immersion blender, you can blend the soup in the saucepan.)
6. Return soup to the pot to warm, then serve.