You can use about 5 cups of sliced adult carrots instead of buying the already-peeled baby ones – your choice! This is a delicious soup to have on hand in the refrigerator to serve to hungry guests at a moment’s notice. I just love it!

Ingredients
2 cups water
1-1/2 lbs peeled baby carrots
4 tsp minced, peeled fresh ginger
1-1/2 cups buttermilk
1/4 tsp salt

Cooking Instructions
1.) Bring the water to a boil in a medium saucepan. Add carrots and ginger, then cover and simmer on stove over medium-low heat for about 25 minutes or until carrots are tender. Chill in covered saucepan.
2.) Puree the carrots and liquid one-half at a time in a food processor or blender. When smooth, pour into a bowl. Stir in buttermilk and salt to taste.
3.) If you’d like, after you’ve poured the soup into bowls or cups, add a teaspoon or two more buttermilk and draw a spoon through it to create a nice decorative swirl.

Servings: 4
Total preparation time: 35 minutes, plus 1 to 2 hrs chilling time

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