Carrot Ginger Soup (adapted from Whole Foods)

4 cups of low-sodium vegetable broth, divided
1 yellow onion, chopped
3 cloves garlic, finely chopped
1-2 teaspoons freshly grated ginger
1 pound baby carrots, coarsely chopped
1 medium Yukon God potato, peeled and cut into 1-inch chunks
1 teaspoon lemon juice
1 tablespoon sliced fresh chives
salt and pepper to taste

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. Stir in ginger, carrots, potato and remaining 3 1/2 cups broth and heat to a boil. Reduce to a simmer, cover and cook until vegetables are tender, about 25 minutes.

Working in batches, carefully transfer the soup to a blender and purée until smooth. Add water or additional broth if needed to thin to desired consistency. Salt and pepper to taste. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

Potato, Carrot, and Parsnip Peels (adapted from CookingLight)

1 russet potato
1 carrot
1 parsnip
salt and pepper to taste
olive oil

Toss potato, carrot, and parsnip peels with a little oil, salt, and pepper, and bake at 400°F for 10 minutes or until browned and crisp. They’re delicious on their own, and they also make great crunchy garnishes for soups and salads.