Gluten Free Gingered Carrot-Sweet Potato Soup with Chive Cream
In a 4-quart Dutch oven combine carrots, sweet potato, and the 1 teaspoon ginger. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until vegetables are tender. Cool slightly.
Meanwhile, for chive cream, in a small bowl combine sour cream and the 2 tablespoons snipped chives.
In a blender combine one-fourth of the carrot mixture and one-fourth of the beans. Cover and blend until smooth, removing cap from blender lid and holding a folded kitchen towel over opening in lid. Set mixture aside and repeat with the remaining carrot mixture and beans, one-fourth at a time. Return all of the pureed mixture to Dutch oven; heat through. Season to taste with salt and pepper.
Top individual servings with chive cream. If desired, sprinkle with additional chives and/or ginger.