This is simple, quick, and easy to make. It is a good hot soup in the winter and a surprisingly tasty summer soup served chilled.
4 cups carrots (scrubbed and chopped)
½ cup yellow onion (chopped)
2 tablespoons butter
32 ounces vegetable broth
2 teaspoons Better than Bouillon No Chicken Base
½ teaspoon ground ginger
1 cup buttermilk
1 tablespoon parsley (chopped for garnish)
Add carrots, onion, and butter to a saucepan and sauté until crisp-tender. Add broth, bouillon, and ginger. Bring to a boil. Reduce heat to simmer, cover, and cook for 20 minutes or until carrots are very tender. Cool slightly.
Puree soup in a blender and then return to the pan. Stir in buttermilk. Heat through (but do not boil). Garnish each bowl with parsley and serve with a fresh baguette.