Carrot Ginger Soup
Prep Time: 15 mins Cook Time: 30 mins Servings: 4 (1 1/4 cup each)
Freezer friendly, gluten-free and vegetarian! Soups are often overlooked or forgotten at holiday festivities, but just like the one salad along the buffet, it's presence will be greatly appreciated. The bright color and strong aroma of this carrot soup, bring in your tastebuds and are just what the family needed.
INGREDIENTS
1 Tbsp unsalted butter
1 large white onion, chopped
3 cups low sodium, fat-free vegetable broth
1 lb. carrots, peeled and chopped (or you can use baby carrots)
1 Tbsp fresh ginger, grated
1/4 cup fat-free sour cream
salt and white pepper, to taste
2 Tbsp fresh chopped chives, for garnish
INSTRUCTIONS
1) Add butter to a large pot or dutch oven, over medium heat and add onions, cooking until translucent (about 5 minutes).
2) Add carrots, ginger and broth. Cover and bring broth mixture to a boil; after reaching boiling, reduce heat and allow to simmer for 30 minutes.
3) Add sour cream.
4) Using an immersion blender, blend mixture until a smooth consistency.
5) Bring soup back to a boil and add salt and pepper to taste.
6) Serve hot and garnish with fresh chives and a dollop of sour cream (optional).
Per Serving - Calories: 110 | Fat: 3.5g | Protein: 3g | Net Carbs: 13.5g | Sugar: 7g
