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Ingredients
- 4 cups low-sodium, reduced-fat chicken broth
- 1 cup coarsely chopped onions
- 2 cloves garlic, minced
- 2 teaspoons grated ginger root
- 3 cups coarsely chopped carrots
- 1 tsp ground thyme
- 1/2 up orange juice
- 1/2 cup buttermilk
- 3-4 drops hot pepper sauce
- 1/4 tsp black pepper
- 1 tbsp. chopped fresh parsley
Details
Preparation
Step 1
Pour 1/2 cup of the chicken broth in a large saucepan. Add onions, garlic and ginger root. Cook over medium-high heat for 3 minutes.
Stir in remaining broth, carrots, thyme and orange juice. Bring to a boil. Reduce heat to medium-low. Cover and boil gently for 20 minutes or until carrots are tender.
Working in batches, transfer soup to a blender and process until smooth. Return to saucepan. Reduce heat to low. Stir in buttermilk, hot pepper sauce and pepper. Do not let soup boil.
Stir until heated through, about 2 minutes.
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