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Carrot Ginger Soup

Posted by on September 21, 2018
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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.

Ingredients

  • 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

Method

1.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.
2.Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
3.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.
4.Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired.

Prep

• Total Time: 45 Minutes

Source: Skinny Taste (Servings: 4 | Yield: 5 cups)

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