Carrot Cucumber Bisque

Ingredients

• 3 medium carrots, peeled
• 1/2 cup water
• 1 1/2 cups milk
• 2 cups sour cream, yogurt or buttermilk
• 1 medium cucumber, cut up
• 3 green onions, bulbs
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon allspice
• 1 dash pepper

Directions

1. 1

   Chop the carrots in a blender with water. Transfer to small saucepan and cook until tender.

2. 2

   In the blender, place the milk, sour cream, cucumber, green onion, garlic salt, allspice and pepper. Chop.

3. 3

   Pour mixture into a serving bowl. Stir in cooked carrots. Chill in refrigerator at least 45 minutes.

4. 4

   Garnish with cucumber slices, carrot curls or fresh dill.