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14 Carot Gold Soup

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Soup

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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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