CARROT GINGER SOUP

Name: CARROT GINGER SOUP
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
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

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Recipe by Gagoo

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

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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