Carrot Soup

Directions

1. 1
   sautee onions and carrots in olive oil over medium heat, stirring occasionally.
2. 2
   when the onions start to become translucent, add the mushrooms and turn the heat up to high, stirring frequently.
3. 3
   after the mushrooms have started to brown around the edges, add the nutmeg, ginger, salt, and pepper, and mix well.
4. 4
   continue sauteeing vegetables until all are cooked but still somewhat firm.
5. 5
   put mixture into food processor and puree while adding some of the buttermilk or milk.
6. 6
   return puree to the stovetop pan, then mix constantly over low heat while adding in the rest of the buttermilk and milk.
7. 7
   continue heating on low until heated through.
8. 8
   do not let it boil or the milk will curdle.