Creamy Cabbage and Carrot Soup

This is from my Eat Well Stay Well cookbook. They recommend using Savoy cabbage. I haven’t tried it yet, but I’m typing it up for ZWT II. 4 servings.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  large onion, finely chopped
• 4  garlic cloves, minced
• 2  carrots, thinly sliced
• 8  cups green cabbage, shredded
• 2 1⁄2 cups chicken broth
• 3⁄4 cup fresh dill, snipped
• 1⁄3 cup tomato paste
• 3⁄4 teaspoon ginger
•  salt and pepper
• 1⁄3 cup sour cream

Directions

1. In a big soup pot, heat the oil over moderate heat. Add the onion and garlic and sauté for 7 minutes or until the onion is soft.
2. Add the carrots and sauté for 5 minutes or until the carrots are crisp-tender.
3. Stir in the cabbage, cover and cook, stirring occasionally for 10 minutes or until the cabbage is wilted.
4. Add the broth, 2 ½ cups water, dill, tomato paste, ginger, salt and pepper. Bing to a boil. Reduce heat and simmer for 15 minutes or until the cabbage is very tender. Stir the sour cream into the soup.