Description
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.
Yield: 4servings | Serving Size: 11/4 cups
Ingredients
1tablespoonsunsalted butter, use oil for DF
1large white onion, chopped
3cupsreduced-sodium vegetable broth
1lbpeeled baby carrots
1tablespoongrated fresh ginger
1/4cupreduced fat sour cream, tofutti sour cream or coconut milk for dairy free
kosher salt and white pepper to taste
2tablespoonsfresh micro greens or chives, for garnish
Instructions
Stove 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. Makes 5 cups.
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. Makes 5 cups.
Last Step:
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Nutrition
Serving: 11/4 cups, Calories: 115kcal, Carbohydrates: 16g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 13.5mg, Sodium: 114mg, Fiber: 4g, Sugar: 8g
