- 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.
Reviews forSmooth Carrot Soup
"Really love the ease of ingredients and putting it all together. The best part is eating it though, of course. Might still try and jazz it up a little bit but really perfect as is too Thank-you Robyn!"
"Awesome! My family loved it (7yr old son, 11yr old daughter, hubby and I). Took some to work for everyone to try and they all gave it 5 stars! My hubby is a big hunter and he said he would love to have this in his thermos on his all day hunts! Thanks Robyn for the great recipe!"
"Wonderful! My young children liked it as well as my husband (who generally isn't much of a soup person). Will definitely make again."
"Super-sipmle to make and DELICIOUS! Perfect portion sizes for two, but also reheats very well!"
"I gave it 5 stars and I'm not even a big carrot fan!"