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2 cups water
1 1/2 pounds carrots ; baby sized carrots
4 teaspoons ginger
1 1/2 cups buttermilk
1/4 teaspoon salt
Submitted by Laura1
Smooth, creamy and a good way to get vegetables
Cal: 127 Fat: 2g Carbs: 22g Protein: 6g Fiber: 5g
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
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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