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Tuesday, April 14, 2015

Carrot Soup

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 1 1/2 onions, chopped
  • 4 tablespoons minced garlic
  • 4 cups diced carrots
  • 16 ounces mushrooms, chopped
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups low-fat buttermilk
  • 3 cups 1% low-fat milk

Recipe

  • 1 sautee onions and carrots in olive oil over medium heat, stirring occasionally.
  • 2 when the onions start to become translucent, add the mushrooms and turn the heat up to high, stirring frequently.
  • 3 after the mushrooms have started to brown around the edges, add the nutmeg, ginger, salt, and pepper, and mix well.
  • 4 continue sauteeing vegetables until all are cooked but still somewhat firm.
  • 5 put mixture into food processor and puree while adding some of the buttermilk or milk.
  • 6 return puree to the stovetop pan, then mix constantly over low heat while adding in the rest of the buttermilk and milk.
  • 7 continue heating on low until heated through. do not let it boil or the milk will curdle.

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