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
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.
Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
Add soup to a high-speed blender, add Greek yogurt and carefully blend until smooth. Adjust salt and pepper to your taste.
Ladle into 4 bowls and garnish with fresh chives.