Robyn Larabee’s bright and creamy carrot soup is her young son’s very favorite. “He requests it often,” she writes from Lucknow, Ontario. “I like that it’s fast, easy and makes a perfect amount for the two of us when my husband is away at work.”
- 2 cups chopped carrots
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1 can (14-1/2 ounces) chicken broth
- 1/4 teaspoon ground ginger
- 1/2 cup buttermilk
- 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). Yield: 2-1/2 cups.
Originally published as Smooth Carrot Soup in Cooking for 2 Spring 2007, p25
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