Chilled Beet Soup With Chives Recipe

Directions:

1. In a large nonstick skillet, heat oil over low heat.
2. Add carrots and onion.
3. Cover; cook over medium low heat until vegetables are just tender, stirring occasionally, about 15 minutes.
4. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer, or until the vinegar has reduced. Working in batches, add beets with their liquid, honey, and carrot mixture to blender; puree.
5. Transfer to a large bowl, mix in the buttermilk and season with salt and pepper.
6. Chill until cold, about 3 hours.
7. To serve, ladle into bowls or mugs and top with chopped chives and sour cream.