This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk.

• 1 tablespoons unsalted butter
• 1 large white onion, chopped
• 3 cups reduced-sodium vegetable broth
• 1 lb peeled baby carrots
• 1 tablespoon grated fresh ginger
• 1/4 cup reduced fat sour cream (tofutti sour cream or coconut milk for dairy free)
• kosher salt and white pepper to taste
• 2 tablespoons fresh micro greens or chives, for garnish

Stove Directions:

1. 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.
2. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
3. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
4. Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.

Instant Pot Directions:

1. Press saute in the pot and melt butter, add onions and cook, stirring often, until onions are soft, about 5 minutes.
2. Add broth, carrots, and ginger. Cover and cook high pressure 15 minutes, until the carrots are tender. Natural release.
3. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Adjust salt and pepper to taste.
4. Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.

Nutrition Information

Yield: 4 servings, Serving Size: 1 1/4 cups

• Amount Per Serving:
• Freestyle Points: 3
• Points +: 3
• Calories: 115 calories
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 13.5mg
• Sodium: 114mg
• Carbohydrates: 16g
• Fiber: 4g
• Sugar: 8g
• Protein: 3g

All images and text ©Gina Homolka for Skinnytaste