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Carrot Ginger Soup

Prep Time:

10 minutes

Cook Time:

40 minutes

Serves:

4 servings

Ingredients

  • 1 tablespoons unsalted butter, use oil for DF

  • 1 large white onion, chopped

  • 3 cups  vegetable broth

  • 1 lb peeled baby carrots

  • 1 tablespoon grated fresh ginger

  • 1/4 cup reduced fat sour cream or coconut milk for dairy free

  • salt and pepper to taste

  • 2 tablespoons fresh micro greens or chives, for garnish

Preparation

  • 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-

  • 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.

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