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Carrot and Ginger Soup
Yields: 4 servings
Time: 10 minutes prep, 40 minutes cooking, 50 minutes total
INGREDIENTS:
For the soup:
- 1 tablespoon butter
- 1 large white onion, chopped
- 3 cups reduced-sodium vegetable broth
- 1 pound carrots, sliced into 1-inch (or so) pieces
- 1 tablespoon grated fresh ginger
- 1/4 cup sour cream
- Salt and freshly ground pepper to taste
- 2 tablespoons fresh chopped chives or thyme for garnish
For the sour cream drizzle:
- 1/4 cup sour cream
- 1 to 2 teaspoons milk
PREPARATION INSTRUCTIONS:
- Sauté the onions—Melt butter in a large soup pot or Dutch oven over medium heat. Add onions and sauté, stirring often, for about 5 to 6 minutes or until onions are soft.
- Start the soup—Add broth, carrots, and ginger, then cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes or until carrots are soft.
- Blend the soup—Stir in the sour cream until combined. Use an immersion blender (or carefully work with batches in a regular blender) and blend until silky smooth. Increase heat to medium high and return soup to boil. Add salt and freshly ground black pepper to taste.
- Garnish and serve—In a small bowl, stir together sour cream and milk until evenly combined. Ladle soup into individual bowls and drizzle with sour cream mix. Garnish with fresh herbs and serve hot.
TIPS:
Cut Down on Prep—Feel free to skip the slicing and opt for a pound of baby carrots instead.
Lighten Up—Our recipe also works great with reduced-fat or plant-based sour cream and milk (replace the butter with olive oil for a vegan version).
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