Carrot Soup

• 3 tablespoons olive oil
• 1 12 onions, chopped
• 4 tablespoons minced garlic
• 4 cups diced carrots
• 16 ounces mushrooms, chopped
• 12 teaspoon nutmeg
• 12 teaspoon ground ginger
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 cups low-fat buttermilk
• 3 cups 1% low-fat milk

1. sautee onions and carrots in olive oil over medium heat, stirring occasionally.
2. when the onions start to become translucent, add the mushrooms and turn the heat up to high, stirring frequently.
3. after the mushrooms have started to brown around the edges, add the nutmeg, ginger, salt, and pepper, and mix well.
4. continue sauteeing vegetables until all are cooked but still somewhat firm.
5. put mixture into food processor and puree while adding some of the buttermilk or milk.
6. return puree to the stovetop pan, then mix constantly over low heat while adding in the rest of the buttermilk and milk.
7. continue heating on low until heated through.
8. do not let it boil or the milk will curdle.

olive oil, onions, garlic, carrots, mushrooms, nutmeg, ground ginger, salt, pepper, lowfat buttermilk, milk

Taken from www.food.com/recipe/carrot-soup-402547 (may not work)