2 cups Water1 1/2 pounds peeled baby Carrots4 teaspoons minced fresh Ginger1 1/2 cups Buttermilk1/4 teaspoon Salt
1. Bring water to boil in medium saucepan. Add carrots and ginger; cook, covered, over medium-low heat 25 minutes or until tender; chill in covered saucepan.2. Purée carrots and liquid in food processor or blender until smooth. Pour into a bowl; stir in buttermilk and salt. Swirl in a little extra to decorate.
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