Carrot Ginger Soup
Indulge in this nutritious Carrot Ginger Soup, crafted from vibrant, fresh carrots and a subtle kick of ginger, all blended to a velvety finish. It's a delightful choice for either lunch or dinner. For those seeking a vegan or dairy-free version, simply replace the sour cream with creamy coconut milk for a delicious twist.
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Ingredients
- 1 tablespoons unsalted butter
- 1 tablespoon grated fresh ginger
- 1/4 cup reduced fat sour cream
- kosher salt and white pepper to taste
- 2 tablespoons fresh micro greens or chives
- 1 large white onion
- 1 lb peeled baby carrots
- 3 cups reduced-sodium vegetable broth
Instructions
- 1
In a spacious pot or Dutch oven, heat butter over medium heat; incorporate the onions and sauté, stirring frequently, until they become tender, approximately 5-6 minutes.
- 2
Stir in the broth, carrots, and ginger. Place a lid on the pot and bring the mixture to a rolling boil. Lower the heat and let it simmer until the carrots are tender, around 30 minutes.
- 3
Mix in the sour cream, then utilize an immersion blender (or blend in batches using a traditional blender) to puree the soup until it reaches a silky consistency. Return the soup to a boil and season with salt and pepper according to your preference.
- 4
Serve the soup into 4 bowls, garnishing with a swirl of additional sour cream and fresh chives if you wish. This recipe yields 5 cups.
- 5
Select the sauté function in the pot, melt the butter, then add the onions and cook, stirring regularly, until they soften, which should take about 5 minutes.
- 6
Incorporate the broth, carrots, and ginger. Secure the lid and cook on high pressure for 15 minutes until the carrots are soft. Allow for a natural release.
- 7
Stir in the sour cream, and using an immersion blender (or a regular blender in batches), blend the mixture until completely smooth. Adjust the seasoning with salt and pepper to your liking.
- 8
Pour the soup into 4 bowls and top with a bit more sour cream and fresh chives if desired. The final yield is 5 cups.