Healthy, Low Fat, Vegetarian, Easy, Creamy Carrot Ginger Soup
This soup is gorgeous, and the perfect way to serve up a great serving of vegetables for your family. Creamy Carrot Ginger Soup is gluten-free, can be lactose and vegan by using tofu sour cream, and is freezer friendly.
I’ve made this soup a couple of times before, and found it incredibly simple. The one thing I am doing differently this time around is using large carrots, rather than a one pound bag of baby carrots. If you’re trying to keep this recipe more on the simpler side – skip the peeling and cutting and just stick with the baby carrots!
Recipe: Creamy Carrot Ginger Soup via Skinnytaste
- 1 tbsp unsalted butter
- 1 large white onion, chopped
- 3 cups low sodium fat-free vegetable broth
- 1 lb baby carrots, peeled (or one pound peeled and cut carrots)
- 1 tbsp grated fresh ginger
- 1/4 cup fat-free sour cream (tofutti sour cream if vegan)
- salt and white pepper to taste
In a large pot, melt butter over medium heat. Add onions, and cook & stir until onions are soft – about 5 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, and then, using an immersion blender, carefully blend until smooth.
If you do not have an immersion blender, you can use a regular blender – but I would let the soup first cool. The heat of the soup and steam can cause a blender explosion. Trust me, it happened to me! If you’d like to steer clear of carrot-mount-vesuvious then let the soup cool for a while, and blend it a few cups at a time in your regular blender. Just reheat before serving.