Ingredients
2 cups chopped carrots1/4 cup chopped onion1 tablespoon butter1 can (14-1/2 ounces) chicken broth1/4 teaspoon ground ginger1/2 cup buttermilk
Preparation
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.
Puree soup in a blender; return to the pan. Stir in buttermilk; heat through (do not boil).
