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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Robyn Larabeeâs bright and creamy carrot soup is her young sonâs very favorite. âHe requests it often,â she writes from Lucknow, Ontario. âI like that itâs fast, easy and makes a perfect amount for the two of us when my husband is away at work.â Ingredients:
2 cups chopped carrots |
1/4 cup chopped onion |
1 tablespoon butter |
1 can (14-1/2 ounces) chicken broth |
1/4 teaspoon ground ginger |
1/2 cup buttermilk |
Directions:
1. 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.
2. Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil). Yield: 2-1/2 cups.
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