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Carrot Soup

Submitted by: JustRightMenus

Servings: 2

Categories: soup

From the kitchen of:

Taste of Home, Cooking for 2 magazine; Spring 2007, page 25.


2 c. chopped carrots

1/4 c. chopped onion

1 TB butter

1 can (14.5 oz) chicken broth

1/4 tsp. ground ginger

1/2 c. buttermilk


In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil.

Reduce heat; cover and simmer for 10 - 15 minutes or until carrots are very tender. Cool slightly.

Puree soup in a blender; return tothe pan. Stir in buttermilk; heat through (do not boil).