Ingredients
1tbspunsalted butter,or oil
1large white onion,chopped
3cupsreduced-sodium vegetable broth
1lbbaby carrots,peeled
1tbspfresh ginger,grated
¼cupreduced fat sour cream,or tofutti sour cream or coconut milk
kosher salt,to taste
white pepper,to taste
2tbspfresh micro greens,or chives, for garnish
Preparation
In a large pot or Dutch oven, melt the butter over medium heat.
Add the onions and cook, stirring often, for 5 to 6 minutes, until the onions are soft.
Add the broth, carrots, and ginger.
Cover and bring to a boil. Reduce the heat, then simmer for 30 minutes, until carrots are soft.
Add the sour cream, then using an immersion blender, carefully blend the mixture until smooth.
Bring the soup back to a boil, then adjust the salt and white pepper to taste.
Ladle into 4 bowls, then garnish with a little more sour cream and fresh chives.
Serve warm, and enjoy!
