Creamy Carrot Ginger Soup

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Baby carrots

  Baby, raw

  2 cup or 492g

• Ginger root

  Raw

  1 tbsp or 6g

• Sour cream

  Cultured

  ¼ cup or 58g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Chives

  Raw

  2 tbsp chopped or 6g

Directions

1. 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.
2. Add sour cream, using an immersion blender, carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
3. Ladle into 4 bowls and garnish with a little more sour cream if desired and fresh chives.
4. Enjoy!
5. Recipe inspired by: http://www.skinnytaste.com/2012/02/skinny-yet-creamy-carrot-ginger-soup.html

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