Chilled Beet Soup with Chives

• 1 1/2 teaspoons olive oil
• 3 medium carrots, peeled, chopped
• 1 onion, finely chopped
• 1 1/2 tablespoons balsamic vinegar
• 2 15-ounce cans sliced beets with liquid
• 1 tablespoon sugar
• 2 cups buttermilk
• Chopped fresh chives

1. Heat oil in large nonstick skillet over low heat.
2. Add carrots and onion.
3. Cover; cook until vegetables are just tender, stirring occasionally, about 20 Minutes.
4. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.
5. Working in batches, add beets with their liquid, sugar and carrot mixture to blender.
6. Puree.
7. Transfer to large bowl.
8. Mix in buttermilk.
9. Season with salt and pepper.
10. Chill until cold, about 3 hours.
11. (Can be made 2 days ahead.
12. Cover; keep chilled.)
13. Ladle into bowls or mugs.
14. Top with chives.

olive oil, carrots, onion, balsamic vinegar, beets with liquid, sugar, buttermilk, fresh chives

Taken from www.epicurious.com/recipes/food/views/chilled-beet-soup-with-chives-2215 (may not work)