Carrot Ginger Soup

1 tablespoons 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

¼ cup reduced fat sour cream (tofutti sour cream or coconut milk for dairy free)

Kosher salt and white pepper to taste

2 tablespoons fresh micro greens or chives (for garnish)

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.
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.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m