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
INGREDIENTS
Nutrition- 1
- 1large white onion, chopped
- 3cups reduced-sodium vegetable broth
- 1lb peeled baby carrots
- 1tablespoon grated fresh ginger
- 1⁄4
- kosher salt and white pepper
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.