CARROT GINGER SOUP

This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk. Read more at https://www.skinnytaste.com/skinny-yet-creamy-carrot-ginger-soup/#iGRfosY9dVs2GI5K.99

• Ready In: 50 mins
• 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

1. 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.
2. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
3. 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.
4. Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired.
5. INSTANT POT DIRECTIONS:
6. Press saute in the pot and melt butter, add onions and cook, stirring often, until onions are soft, about 5 minutes.
7. Add broth, carrots, and ginger. Cover and cook high pressure 15 minutes, until the carrots are tender. Natural release.
8. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Adjust salt and pepper to taste.
9. Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired.