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Add a photoServings: 4
Ingredients
- 3/4 lb carrots cut into even coins
- 2 Tbsp. chopped carrot tops or possibly parsley
- 1 x onion minced
- 1 x shallot minced
- 5 x dry lemongrass straws or possibly 1/2 tsp dry lemon peel
- 1 tsp sage
- 1/4 c. chicken stock
- 1 c. buttermilk
- 1 c. chicken stock at room temperature
Directions
- Combine the carrots, carrot tops or possibly parsley, onions, shallots, lemongrass or possibly lemon peel, sage and 1/4 c. (60 ml) of stock in a 9-inch (23-cm) glass pie dish. Cover with vented plastic wrap and microwave on full power till the vegetables are tender, about 6 min. Stir or possibly shake midway. Remove the lemongrass.
- Scoop the carrot mix into a processor or possibly blender and whiz till smooth. Process or possibly stir in the buttermilk and remaining 1 c. (240 ml) of stock and serve hot.
- NOTES : I seldom hear mention of what to do with the carrot top. This soup uses it like parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 72 | |
| Calories from Fat 7 | 10% |
| Total Fat 0.86g | 1% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 235mg | 10% |
| Potassium 442mg | 13% |
| Total Carbs 13.01g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.59g | 5% |
| Protein 3.82g | 6% |
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