1 pound carrots
1 onion, chopped
1 garlic clove
2 cups water
1/4 teaspoon dill
Pinch of salt
1/2 cup buttermilk

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.

Purée in a food processor or blender with 1 cup of the cooking liquid. Stir in the remaining liquid and buttermilk. Serve warm.

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