Spiced carrot soup
¼ cup(s), or red onion, chopped
½ tsp(s), chipotle-variety
29 oz, sliced (undrained)
Fresh lemon juice
2 tsp(s), divided
Fat free sour cream
- 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.
- 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.
- Divide soup among 4 bowls and garnish with sour cream. Yields about 1 cup of soup and 1 tablespoon of sour cream per serving.