Carrot Soup with Ginger

Simple and inexpensive to make, silky, rich and filling, served hot or chilled, Carrot Soup with Ginger makes a great lunch, afternoon pick-me-up, or when accompanied by salad, a light dinner. Yield: 12 cups

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Step 1

Place the water, onion, cinnamon, ginger root, carrots and apple in a heavy bottomed saucepan or stockpot over medium low heat and cook until the they are beginning to soften, about 15- 20 minutes.

Step 2

Add the chicken stock, raise the heat to high and bring the soup to a boil. Reduce the heat to low and cook for 30 minutes.

Step 3

Transfer the soup to a blender and process until completely smooth, gradually adding the buttermilk, if desired. Serve immediately or cover and refrigerate up to 5 days.