Carrot Soup

1. 1

   sautee onions and carrots in olive oil over medium heat, stirring occasionally.

2. 2

   when the onions start to become translucent, add the mushrooms and turn the heat up to high, stirring frequently.

3. 3

   after the mushrooms have started to brown around the edges, add the nutmeg, ginger, salt, and pepper, and mix well.

4. 4

   continue sauteeing vegetables until all are cooked but still somewhat firm.

5. 5

   put mixture into food processor and puree while adding some of the buttermilk or milk.

6. 6

   return puree to the stovetop pan, then mix constantly over low heat while adding in the rest of the buttermilk and milk.

7. 7

   continue heating on low until heated through.

8. 8

   do not let it boil or the milk will curdle.

* Per serving · 4 servings · Values may vary.

No additional tips available.