Instructions: Combine the carrots, carrot tops or parsley, onions, shallots, lemongrass or lemon peel, sage and 1/4 cup (60 ml) of stock in a 9-inch (23-cm) glass pie dish. Cover with vented plastic wrap and microwave on full power until the vegetables are tender, about 6 minutes. Stir or shake midway. Remove the lemongrass.

Scoop the carrot mixture into a processor or blender and whiz until smooth. Process or stir in the buttermilk and remaining 1 cup (240 ml) of stock and serve warm.

NOTES : I seldom hear mention of what to do with the carrot top. This soup uses it like parsley.

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