Carrot Soup
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Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
4
Low
Nutrition per serving
Calories89.6 kcal (4%)
Total Fat4.1 g (6%)
Carbs11.8 g (5%)
Sugars5.5 g (6%)
Protein1.8 g (4%)
Sodium391.5 mg (20%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
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.
Step 2
2. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
Step 3
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.
Step 4
4. Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.
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