Melt the butter in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Seasoning with salt and pepper. Add the stock and the ginger. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes. Blend to a puree with food processor and serve. Garnish with sour cream and fresh dill.

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