Ingredients
- 1 tbsp unsalted butter
- 1 chopped large white onion
- 3 cups of vegetable broth, reduced-sodium
- 1 pound of baby carrots peeled
- 1 tbsp of fresh grated ginger
- ¼ cup of sour cream, reduced fat
- Salt, kosher, as desired
- Pepper, white, as desired
- 2 tbsp fresh chives, for garnish
How to Make It
- Select sauté on your food processor. Melt the butter. Add the onions. Stir often while cooking till they become soft.
- Add mixture from step 1 along with ginger, broth and carrots to pressure pot. Cover. Cook on high pressure for 15 minutes. Carrots should be tender. Use a natural steam release.
- Add the sour cream and blend mixture with immersion blender till the consistency is smooth. Season with kosher salt and white pepper, as desired.
- Ladle the soup into four individual sized bowls. Garnish with a bit more sour cream, then chives, if you like. Serve hot.
