Food Friday: Chilled Carrot-Ginger Soup
July 18, 2008
Inspired by my friend Anna, here is one of my favorite five ingredient recipes. I know the thought of soup this time of year can make you sick, but this one is served cold and is perfect on its own or with a salad for a light and cool dinner.
2 cups water
1 1/2 lb peeled baby carrots
4 tsp minced fresh ginger
1 1/2 cups buttermilk
1/4 tsp salt
1. Bring water to boil in medium saucepan. Add carrots and ginger; cool, covered, over medium-low heat 25 minutes or until tender; chill in covered saucepan.
2. Puree carrots and liquid in food processor or blender until smooth. Pour into bowl; stir in buttermilk and salt. Swirl in a little extra to decorate.
NOTE: You can use an immersion blender here, but be careful; the carrots can stain anything white. Enjoy!