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.