Creamy Cabbage And Carrot Soup

In a large Dutch oven or flame-proof casserole, heat the oil over moderate heat. Add the onion and garlic, and saute for 7 minutes or until the onion is soft. Add the carrots and saute for 5 minutes or until the carrots are crisp-tender.

Stir in the cabbage, cover, and cook, stirring occasionally, for 10 minutes or until the cabbage is wilted.

Add the broth, water, dill, tomato paste, ginger, salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the cabbage is very tender.

Stir the sour cream into the soup.