CARROT GINGER SOUP
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon unsalted butter (use oil for DF)
- 1 large white onion, chopped
- 3 cups reduced-sodium vegetable broth
- 1 lb peeled baby carrots
- 1 tablespoon grated fresh ginger
- 1⁄4 cup reduced-fat sour cream (tofutti sour cream or coconut milk for dairy free)
- kosher salt and white pepper
- 2 tablespoons fresh micro greens or 2 tablespoons chives, for garnish
directions
- In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
- Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
- Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
- Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired.
-
INSTANT POT DIRECTIONS:
- Press saute in the pot and melt butter, add onions and cook, stirring often, until onions are soft, about 5 minutes.
- Add broth, carrots, and ginger. Cover and cook high pressure 15 minutes, until the carrots are tender. Natural release.
- Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Adjust salt and pepper to taste.
- Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.