Carrot and Ginger Soup

Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for another minute until fragrant.

Add the sliced carrots and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 20 minutes.

Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.

Return the soup to the pot if necessary, and stir in 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Adjust seasoning to taste.

Serve hot, garnished with 2 tbsp fresh cilantro.