A comforting and healthy carrot ginger soup, perfect as an appetizer or light lunch, featuring tender carrots, fragrant ginger, and a smooth, creamy texture.
1. In a large pot, melt the butter over medium heat. Add the carrots, onion, salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 5 mins.
2. Add the ginger and cook for 1 min, until fragrant. Pour in the vegetable broth and bring to a boil, then reduce to a simmer. Cover and cook for 10 to 15 mins, until the carrots are very tender.
3. Let the soup cool slightly, then carefully transfer to a blender and blend until completely smooth (or use an immersion blender).
4. Divide into four bowls and top each with 1 Tbsp sour cream and 1 Tbsp chives.
