• 2 Tablespoons butter
  • 1 Onion, diced
  • 1 Pound carrots, cubed
  • 3 Tablespoons garlic (reader be aware, I love garlic)
  • 3 Cups chicken broth
  • 1 Ginger root about 2 inches, shredded
  • ½ Cup sour cream
  • 1 Pinch ground cinnamon or nutmeg ( not both or else it will end up tasting to pumpkin pie-ish)
  • Sesame seeds, for garnish
  • Swiss Chard chips, for garnish (click here for recipe)
  • Salt and pepper to taste


  • In a big pot, sauté over medium high heat, butter, carrots, and onions, until onions are translucent.
  • Add the chicken broth bring to a boil. Then simmer over low- to medium heat until carrots are fork tender.
  • Remove pot from stove. Shred ginger and squeeze the juice out of the pulp or put the pulp in the soup (if you don’t mind that it might be a little fibrous).
  • Transfer to counter and blend with immersion blender.
  • Serve in a bowl garnish with Swiss Chard chips, sesame seeds, and a dollop of sour cream. Enjoy!