Oh, the humble carrot—often overshadowed by flashier vegetables but a true gem when paired just right. Imagine the warmth of ginger, that gentle spice that kisses the soul, mingling with the creamy texture of this soup. It’s like wrapping yourself in a cozy blanket during a Netflix binge on a chilly evening.
Steps
- In a large pot, melt butter over medium heat and add the chopped onions, stirring frequently until they become soft, which takes about 5-6 minutes.
- Pour in the vegetable broth, add the peeled baby carrots and grated fresh ginger, then cover the pot and bring it to a boil. Lower the heat and let it simmer for about 30 minutes until the carrots are tender.
- Stir in the sour cream and carefully blend the mixture until smooth using an immersion blender or a regular blender in batches.
- Bring the soup back to a boil and season with kosher salt and white pepper to taste.
- Serve the soup in bowls, garnishing each with a bit more sour cream and fresh microgreens or chives if desired.
Ingredients
- 1 tablespoon unsalted butter (or oil for a dairy-free option)
- 1 large white onion, chopped
- 3 cups reduced-sodium vegetable broth
- 1 pound peeled baby carrots
- 1 tablespoon grated fresh ginger
- 1/4 cup reduced-fat sour cream (or tofutti sour cream or coconut milk for a dairy-free version)
- Kosher salt, to taste
- White pepper, to taste
- 2 tablespoons fresh microgreens or chives, for garnish
Nutritional Values
Calories: 460 kcal | Carbohydrates: 64 g | Protein: 12 g | Fat: 20 g | Saturated Fat: 12 g | Cholesterol: 54 mg | Sodium: 456 mg | Fiber: 16 g | Sugar: 32 g
FAQ
- Can I make this Carrot Ginger Soup vegan or dairy-free?
- Yes, you can easily make this soup vegan or dairy-free by replacing the sour cream with coconut milk.
- What can I serve with Carrot Ginger Soup?
- This soup pairs well with a salad or a half sandwich, such as a grilled cheese. Easy Baked Coconut Shrimp or Easy Garlic Knots also make great side dishes.
- How long does it take to prepare and cook this soup?
- The total time to prepare and cook this soup is approximately 50 minutes, with 10 minutes of prep time and 40 minutes of cooking time.
- Can I use an Instant Pot to make Carrot Ginger Soup?
- Yes, you can use an Instant Pot. Sauté the onions, add broth, carrots, and ginger, and cook on high pressure for 15 minutes. Blend until smooth and add sour cream afterward.
- What is the nutritional information for this Carrot Ginger Soup?
- A serving size of 1 1/4 cups contains approximately 115 calories, 16 grams of carbohydrates, 3 grams of protein, and 5 grams of fat.
Tips
- For a dairy-free or vegan version, replace the sour cream with coconut milk to maintain the soup’s creaminess.
- To ensure the soup has a smooth texture, use an immersion blender directly in the pot, or blend it in batches using a regular blender.
- Add a touch of freshness and color by garnishing the soup with microgreens or chives before serving.
- If you’re using the Instant Pot method, allow the pressure to release naturally after cooking to ensure the carrots are perfectly tender.
Equipment
- Immersion Blender – for blending the soup directly in the pot.
- Dutch Oven – if you don’t already have a large pot suitable for stove-top cooking.
