Carrot Ginger Soup with Hearty Pumpernickel

Found in Parents Magazine

1 Tbs. olive oil
1 small onion, chopped
1 stalk celery, chopped
1 to 1 1/2 Tbs. grated ginger
1 1/2 lbs. carrots. sliced
2 cups low-sodium chicked broth
Salt and pepper to taste
Chopped chives (for garnish)

Heat oil in a pot on medium-high. Add onion, celery and ginger; saute until soft, about 5 minutes. Add carrots and broth. Bring to a boil and simmer until carrots are tender, about 25 minutes. Puree until smooth in the blender (let cool a bit first) or in the pot, using an immersion blender. Season with salt and pepper. Divide among 4 bowls and garnish with chives.

4 thick slices pumpernickel bread
8 Tbs. hummus

Place heart-shaped cookie cutter over a slice of bread. Fill with 2 Tbs. hummus, using a spoon or toothpick to push hummus to edge of form. Pick up cutter to leave heart-shaped hummus. Repeat with the rest of the bread and hummus. Serves 4.