Ingredients with Measurements:
- 1 pound carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup buttermilk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
2. Add the chopped carrots and broth to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the carrots are tender.
3. Remove the pot from heat and let cool for a few minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the buttermilk.
6. Heat the soup over low heat until warmed through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 18g
Protein: 5g
Sodium: 700mg
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth to make the recipe vegetarian.
- Parsley can be substituted for cilantro or chives for garnish.
Variations:
- Add a pinch of cumin or curry powder for a spicier soup.
- Substitute sweet potatoes for carrots for a different flavor.
- Add a dollop of sour cream or crème fraîche for a creamier soup.
Tips and tricks:
- Use a blender or immersion blender to puree the soup until smooth.
- Let the soup cool for a few minutes before blending to avoid burns.
- Taste the soup before adding salt and pepper, as the broth may already be salty.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stove or in the microwave until warmed through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of parsley on top.
Garnishes:
Fresh parsley, cilantro, or chives
Pairings:
- Crusty bread or crackers
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or buttermilk to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat soup to an internal temperature of 165°F before consuming.
Food history:
Buttermilk has been used in cooking for centuries, and is a common ingredient in Southern cuisine. Carrots are a root vegetable that have been cultivated for thousands of years.
Flavor profiles:
This soup is creamy and slightly tangy from the buttermilk, with a sweet and earthy flavor from the carrots.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter for a larger meal.
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