Carrot Soup
Submitted by: JustRightMenus
Servings: 2
Categories: soup
From the kitchen of:
Taste of Home, Cooking for 2 magazine; Spring 2007, page 25.
Ingredients
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
Directions
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).