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Export 6 ingredients for grocery delivery
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.
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