Spiced Carrot Soup
2
Points®
Total time: 19 min • Prep: 15 min • Cook: 4 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Black pepper
¼ pinch(es)
Canola oil
2 tsp(s)
Shallots
¼ cup(s), or red onion, chopped
Curry powder
½ tsp(s)
Chili powder
½ tsp(s), chipotle-variety
Canned drained carrots
29 oz, sliced (undrained)
1% 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)
Instructions
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.
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