Carrots contributes the most calories (69.74) per serving. Salt contributes the most sodium (145.34 mg) per serving. Buttermilk contributes the most fat (1.84 g) per serving. Buttermilk contributes the most cholesterol (7.35 mg) per serving. Carrots contributes the most carbohydrates (16.3 g) per serving.
Bring water to a boil in medium saucepan. Add carrots and ginger and cook over medium-low heat 25 minutes or until tender. Chill covered in the saucepan.
Puree carrots and liquid in a food processor or a blender until smooth. Pour into a bowl; stir in buttermilk and salt.
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