Instructions: 1. Pour 1/2 cup of the chicken broth into large saucepan. Add onions, garlic and ginger, and cook over med-high for 3 mins.

2. Stir in remaining broth, carrots, thyme and orange juice. Bring to a boil and reduce heat to med-low. Cover and boil gently for 20 mins, or until carrots are tender.

3. Working in batches, transfer soup to blender and process until smooth.

Return to saucepan. Reduce heat to low. Stir in buttermilk, hot pepper sauce, and pepper. Do not let soup boil, just stir until heated through, about 2 mins.

4. Ladle into bowls and sprinkle with parsley.

NOTES : Greg likes this with lots of extra hot pepper sauce for zing.

Process well for creamier soup. This keeps and reheats quite well.

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