- 1 pound carrots
- 1 onion, chopped
- 1 garlic clove
- 2 cups water
- 1/4 teaspoon dill
- Pinch of salt
- 1/2 cup buttermilk
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- Finely chop the carrots, onion, and garlic clove in a food processor
or blender. Place in a saucepan with the water, dill, and salt.
Simmer, covered, for 10 minutes.
- Puree in a food processor or blender with 1 cup of the cooking liquid.
Stir in the remaining liquid and buttermilk.
- Serve warm.