1 tbsp. unsalted butter (use oil for dairy-free)
1 large white onion, chopped
3 cups reduced-sodium vegetable broth
1 lb. peeled baby carrots
1 tbsp. grated fresh ginger
1/4 cup reduced-fat sour cream or coconut milk for dairy-free
Kosher salt and white pepper, to taste
2 tbsp. fresh microgreens or chives, for garnish
In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5 to 6 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, 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. Ladle into 4 bowls and garnish with more sour cream and fresh chives, if desired. Makes 5 cups.
Source: https://www.skinnytaste.com/skinny-yet-creamy-carrot-ginger-soup/