Ingredients
4 cup vegetable or chicken broth
1/2 cup orange juice
1 pound carrots
1 - russet potato
1 small onion
1 tablespoon fresh ginger
1 teaspoon orange peel
1 cup buttermilk
2 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
ground red pepper
Preparation
In a large saucepan, combine the broth, orange juice, carrots, potato, onion, ginger, and orange peel. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the carrots and potato are tender. Let cool for 5 minutes.
Working in batches, puree the carrot mixture in a food processor or blender. Return to a saucepan.
Stir in the buttermilk, honey, salt, nutmeg, and pepper. Cook for 3 minutes, or until heated through.
