Carrot Ginger Soup
A simple, tasty, healthy, colorful soup. Try it. I am sure you will like it.
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Carrots, Black Pepper
Carrot Ginger Soup
Print recipe| Serves | 2 - 4 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Dietary | Diabetic, Gluten Free, Vegetarian |
| Meal type | Soup |
| Misc | Serve Hot |
Ingredients
- 2 cups Sliced Carrots
- 1 - 2 tablespoon Fresh Tender Ginger (peeled and minced)
- 1/2 - 3/4 cup Sour Cream
- 1 cup Onion (finely chopped)
- 1 tablespoon Butter
- 1 can Vegetable Broth (or water (16 oz.))
- 1/2 - 1 teaspoon Salt
- 1/4 - 1/2 teaspoon Ground Black Pepper
Directions
| Step 1 | |
Place medium to large non-stick saucepan on medium heat. | |
| Step 2 | |
Melt butter in the saucepan. Add onion and ginger and stir fry or sauté for 2 minutes. | |
| Step 3 | |
Add carrots, vegetable broth or water, salt and pepper. Cover. Lower the heat to Low. Cook for about 15 minutes or until carrots are tender. Let it cool a little. | |
| Step 4 | |
In a blender or food processor, purée the carrot-broth mixture. Transfer the contents to the saucepan on low heat. | |
| Step 5 | |
| Stir in the sour cream into the saucepan. | |
| Step 6 | |
|
Serve the soup hot.  | |
