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Ingredients

2 cups water
1 1/2 pounds carrots ; baby sized carrots
4 teaspoons ginger
1 1/2 cups buttermilk
1/4 teaspoon salt

Preparation:

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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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 127.4
Total Sugars: 13g
Carb.: 22.4g
Fiber: 5g
Total Fats: 2.4g
Cholesterol: 7.4mg
Protein: 5.5g
Sodium: 348.2mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA