Baby carrots, a hint of fresh ginger and a touch of sour cream are blended to create this simple yet tasty soup. Perfect for lunch or dinner.
When I was a kid we had soup every night before our main dish whether we wanted to or not. I was usually not happy about this because I was pretty picky. My mom made one meal for everyone and we had to eat it, no exceptions. No mac and cheese or chicken nuggets in my house growing up!
When it came to most soups, the only way I would eat it was when Mom put it in the blender. Once pureed I actually enjoyed it.
I mention this because I'm not a huge fan of cooked carrots, but when combined with ginger, sour cream and sauteed onions then blended I really enjoy this soup and it brings me back to those days of sitting at the kitchen table with my pureed soup.
Tip: Use baby carrots, they are sweeter and already peeled.
This is freezer-friendly, gluten-free, vegetarian, and can be made vegan by using Tofutti Better than Sour Cream. Enjoy!!
Creamy Carrot Ginger Soup
Servings: 4 • Serving Size: 1 1/4 cups • Old Points: 2 pts • Points+: 3 pts
Calories: 109.8 • Fat: 3.4 g • Protein: 3.1 g • Carb: 17.6 g • Fiber: 3.9 g • Sugar: 7.1 g
Sodium: 113.9 mg (without salt)
- 1 tbsp unsalted butter
- 1 large white onion, chopped
- 3 cups low sodium fat-free vegetable broth
- 1 lb baby carrots, peeled
- 1 tbsp grated fresh ginger
- 1/4 cup fat-free sour cream (tofutti sour cream if vegan)
- salt and white pepper to taste
- 2 tbsp fresh chives, for garnish
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.
Makes 5 cups.