4 Servings 45 min Cook
1 Tbsp Butter
1 Medium (2-1/2" dia) Onions
3 Cup Vegetable Broth
2 Cup Baby Carrots
1 Tbsp Ginger Root
1/4 Cup Sour Cream
1 Dash Salt
1 Tsp, ground Pepper
2 Tbsp chopped Chives
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, 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 if desired and fresh chives.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2012/02/skinny-yet-creamy-carrot-ginger-soup.
html
