Step 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.

Step 2

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

Step 3

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.

Step 4

Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.

Step 5

Press saute in the pot and melt butter, add onions and cook, stirring often, until onions are soft, about 5 minutes.

Step 6

Add broth, carrots, and ginger. Cover and cook high pressure 15 minutes, until the carrots are tender. Natural release.

Step 7

Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Adjust salt and pepper to taste.

Step 8

Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.