Creamy Carrot Ginger Soup

Creamy Carrot Ginger Soup
Skinnytaste.com
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)


Ingredients:

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

Directions:

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.