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SPICY CARROT SOUP




Source of Recipe


Framces Mehner


Recipe Introduction


Using a blender instead of a food processor makes this soup especially velvety. It's great hot but it would also be good served chilled in warm weather.


List of Ingredients




5 cups broth stock
1 pound carrots, coarsely chopped
2 medium celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 leek, white and tender green parts only, coarsely chopped
1 small baking potato (6 ounces), peeled and coarsely chopped
1 1/2 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 cup low-fat buttermilk or yogurt
salt and freshly ground pepper
2 tablespoons coarely chopped flat-leaf parsley

Recipe



1. In a large pot, combine the stock with the carrots, celery, onion, leek, potato, cumin, papriks and cayenne and bring to a boil. Cover and simmer over low heat until the vegetables are tender, about 15 minutes.
2. Working in batches, puree the soup in a blender or food processor, then return to the pot. Stir in the buttermilk and season with salt and pepper. Reheat gently. Ladle into bowls, sprinkle with the parsley and serve.
ONE SERVING 115 calories, 1.0 gm total fat, 0.5 gm saturated fat, 18 gm carb.

Active time: 30 min. TOTAL: 45 min.
8 servings