14 Carrot Gold Soup

This recipe is from Janet and Greta Podleski's cookbook, Looney Spoons. It was a formative one is my early cooking years and one I often return to for comfort food.

6 servings

4 cups chicken broth (or veggie broth)

1 cup onions, chopped

2 cloves of garlic, chopped

1 T ginger root, grated

3 cups carrots, chopped

1 tsp thyme

1/2 orange juice

1/2 cup buttermilk (or milk alternative)

1 tsp Paul's hot sauce

black pepper to taste

1 T fresh parsley, chopped

Pour 1/2 cup of the broth in a large pot. Add onions, garlic, and ginger root. Heat for 3 minutes until onions get translucent.

Stir in remaining broth, carrots, thyme, and orange juice. Bring to a boil. Reduce heat and simmer until carrots are tender.

Use a stick blender to blend until smooth (or transfer to blender). Stir in buttermilk, hot sauce and pepper and heat until heated through (do not boil).

Serve into bowls and sprinkle with parsley.