Gingered Carrot Soup

1. 1

   In a large saucepan, combine the broth, orange juice, carrots, potato, onion, ginger, and orange peel. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the carrots and potato are tender. Let cool for 5 minutes.

2. 2

   Working in batches, puree the carrot mixture in a food processor or blender. Return to a saucepan.

3. 3

   Stir in the buttermilk, honey, salt, nutmeg, and pepper. Cook for 3 minutes, or until heated through.

* Per serving · 4 servings · Values may vary.

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