Lunche for 4

Carrot Ginger Soup

Name: Carrot Ginger Soup
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp unsalted butter; 1 large white onion; 3 cups reduced-sodium vegetable broth; 1 lb peeled baby carrots; 1 tbsp grated fresh ginger; 1/4 cup reduced fat sour cream; kosher salt and white pepper to taste (optional); 2 tbsp fresh micro greens or chives (optional)

$4.56for 450 minServes 4

Carrots and onion simmer with ginger and vegetable broth, then blend with sour cream for a smooth, creamy soup.

Photo: skinnytaste.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Onions, 0.5 lb$1.29/lb typical	0.5 lb	$0.65Typical price
	Broth, 25 oz$0.07/oz typical	25 oz	$1.74Typical price
	Carrots, 1 lb$1.09/lb typical	1 lb	$1.09Typical price
	Fresh ginger, 0.25 oz$0.40/oz typical	0.25 oz	$0.10Typical price
	Sour cream, 2.25 oz$0.14/oz typical	2.25 oz	$0.30Typical price
	Mint, a little$1.99 each typical	a little	$0.12Typical price
Total for the servings shown		$4.56

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices
Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blends

Not included in the cost.

50 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Low-carb Budget Lunches Cold-weather comfort Winter

Typical price

$1.14 per serving$4.56 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp unsalted butter
1 large white onion
3 cups reduced-sodium vegetable broth
1 lb peeled baby carrots
1 tbsp grated fresh ginger
1/4 cup reduced fat sour cream
kosher salt and white pepper to taste (optional)
2 tbsp fresh micro greens or chives (optional)

Steps

Melt the butter in a large pot over medium heat and cook the chopped onion for 6 minutes.
Add the carrots, ginger, broth, salt, and white pepper, then bring the mixture to a boil.
Reduce the heat and simmer uncovered for 25 minutes, until the carrots are tender.
Blend the soup in batches until smooth, then return it to the pot.
Stir in the sour cream over low heat for 3 minutes without boiling.
Top with microgreens or chives if using.