Carrot Ginger Soup

2 tbsp. unsalted butter

1 lb. carrots, peeled and chopped into 1/2 inch pieces- about 3 cups

1 large onion, peeled and chopped into 1/2 inch pieces

1 (2 inch) piece fresh ginger, peeled and chopped into 1/2 inch pieces

1/2 tsp. fresh thyme leaves, or 1/2 tsp. dried thyme

1/2 tsp. kosher salt

3 cups lower-sodium chicken broth

1 tbsp. chopped fresh chives or parsley, for garnish

1. Melt butter in a medium skillet over medium heat. Add carrots, onion, ginger, thyme and salt and cook, stirring, until the vegetables begin to soften, about 6 minutes.

2. Add broth to vegetables, raise heat to medium high, and bring to a simmer. Reduce heat and simmer until vegetables are completely tender, 12-15 minutes.

3.Put vegetable mixture into a blender. Before you puree, remove the plastic disk in the center of the lid and cover with a kitchen towel. If you leave the lid on, the pressure in the blender will build up and pop a sealed top. Puree the soup. Serve warm, garnished with chives or parsely.