Photo of Spiced Carrot Soup by WW

Spiced Carrot Soup

PersonalPoints™ per serving
Total Time
19 min
15 min
4 min
Who says home cooking takes hours? We used canned carrots in this curry and chili powder-seasoned soup to save on both preparation and cooking times.


Black pepper

¼ pinch

Canola oil

2 tsp(s)

Uncooked shallot(s)

¼ cup(s), or red onion, chopped

Curry powder

½ tsp(s)

Chili powder

½ tsp(s), chipotle-variety

Canned carrots

29 oz, sliced (undrained)

Low-fat buttermilk

1 cup(s)

Table salt

¼ tsp(s)

Fresh lemon juice

2 tsp(s), divided

Fat free sour cream

¼ cup(s)


  1. Heat oil in a medium saucepan; add shallot, curry powder and chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add carrots, including can liquid, to saucepan.
  2. Pour buttermilk into saucepan; swirl milk in pan to ‘pick up’ any remaining spices. Add salt, pepper and 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blender – careful not to splatter hot liquid). Taste soup and add remaining teaspoon of lemon juice, if desired.
  3. Divide soup among 4 bowls and garnish with sour cream. Yields about 1 cup of soup and 1 tablespoon of sour cream per serving.


We used canned carrots because they cut cooking time considerably (you may use fresh carrots though, if you prefer). If you prefer a tangy-tasting soup, swap 1/2 cup of buttermilk for 1/2 cup of plain fat-free yogurt (may affect Points values). For a festive look, spoon sour cream in the centre of each serving. Using a toothpick, draw out "spokes" of sour cream from the centre to create a starburst design.