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Ingredients
| olive oil: 3 Tbl |
| onions: 1 1/2 (chopped) |
| garlic (minced): 4 Tbl (minced) |
| carrots (grated): 4 cups (diced) |
| white mushrooms: 1 lb (chopped) |
| whole nutmeg: 1/2 tsp |
| ground ginger: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| low fat buttermilk: 2 cups |
| 1% milk: 3 cups |
Carrot Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- sautee onions and carrots in olive oil over medium heat, stirring occasionally.
- when the onions start to become translucent, add the mushrooms and turn the heat up to high, stirring frequently.
- after the mushrooms have started to brown around the edges, add the nutmeg, ginger, salt, and pepper, and mix well.
- continue sauteeing vegetables until all are cooked but still somewhat firm.
- put mixture into food processor and puree while adding some of the buttermilk or milk.
- return puree to the stovetop pan, then mix constantly over low heat while adding in the rest of the buttermilk and milk.
- continue heating on low until heated through. do not let it boil or the milk will curdle.