Ingredient:
1 tbsp olive oil
1/4 cup yellow or white onion, chopped
2 tbsp ginger, peeled and grated
3 1/2 cups carrots, peeled and chopped
2 cups vegetable broth
1/4 tsp nutmeg, ground
1/2 tsp salt
Reduced fat sour cream or yogurt and chopped green onions for topping
Method:
Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until tender and translucent, about 5 minutes. Add grated ginger and cook until fragrant, about 3 minutes.
Add carrots, broth, nutmeg and salt and bring to a boil.
Reduce heat to a simmer and cook 15 minutes or until carrots are fork-tender. Carefully pour mixture into a blender and puree, adding water as needed to thin the mixture.
Pour soup into serving bowls and top with a dollop of sour cream or yogurt and chopped green onions, if desired.
1 tbsp olive oil
1/4 cup yellow or white onion, chopped
2 tbsp ginger, peeled and grated
3 1/2 cups carrots, peeled and chopped
2 cups vegetable broth
1/4 tsp nutmeg, ground
1/2 tsp salt
Reduced fat sour cream or yogurt and chopped green onions for topping
Method:
Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until tender and translucent, about 5 minutes. Add grated ginger and cook until fragrant, about 3 minutes.
Add carrots, broth, nutmeg and salt and bring to a boil.
Reduce heat to a simmer and cook 15 minutes or until carrots are fork-tender. Carefully pour mixture into a blender and puree, adding water as needed to thin the mixture.
Pour soup into serving bowls and top with a dollop of sour cream or yogurt and chopped green onions, if desired.
