Creamy Carrot-Ginger Soup



1 tbsp unsalted, grass fed butter

1 large white onion, chopped

3 cups low sodium fat-free vegetable broth

1 lb baby carrots, peeled

1 tbsp grated fresh ginger

1/4 cup Greek yogurt

Salt and white pepper to taste

2 tbsp fresh chives, for garnish


  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.

  2. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.

  3. Add soup to a high-speed blender, add Greek yogurt and carefully blend until smooth. Adjust salt and pepper to your taste.

  4. Ladle into 4 bowls and garnish with fresh chives.