Carrot Ginger Soup
User Reviews
4.8
Carrot Ginger Soup
Description
The Carrot Ginger Soup starts by softening chopped onions in butter, which forms a flavorful base. Adding vegetable broth, peeled baby carrots, and grated ginger creates the main broth, which simmers until the carrots are tender. After cooking, sour cream is added before blending the soup until very smooth.
The soup is creamy with a rich carrot sweetness balanced by the bright, fresh warmth of ginger. The butter and onions deepen the flavor without overpowering the delicate vegetables. Seasoning with kosher salt and white pepper rounds out the taste.
The finished soup can be served garnished with fresh microgreens or chives to add a fresh herbal note and attractive color contrast. It makes a satisfying starter or a light vegetarian meal.
Ingredients
- 1 tablespoons butter use oil for DF, unsalted
- 1 white onion chopped, large
- 3 cups vegetable broth reduced-sodium
- 1 lb baby carrots peeled
- 1 tablespoon ginger grated fresh
- 1/4 cup sour cream tofutti sour cream or coconut milk for dairy free, reduced fat
- kosher salt to taste
- white pepper to taste
- 2 tablespoons micro greens for garnish, fresh, or chives
Instructions
- 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.
- 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 bring to a boil. Reduce heat and simmer until carrots are soft, about 30 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. Bring soup back to a boil, adjust salt and pepper to your taste.
- 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.
- Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 11/4 cups | |
| Calories | 115kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13.5mg | 5% |
| Sodium | 114mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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