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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.
Stir in lemon juice and garnish with chives.