“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:
50mins
SERVES:
4
UNITS:
US
IngredientsNutrition
1 tablespoonunsalted butter (use oil for DF)
1 largewhite onion, chopped
3 cupsreduced-sodium vegetable broth
1 lb peeled baby carrots
1 tablespoon grated fresh ginger
1⁄4 cupreduced-fat sour cream (tofutti sour cream or coconut milk for dairy free)
kosher salt and white pepper
2 tablespoons fresh micro greens or 2tablespoonschives, 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.
