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2

Spiced Carrot Soup

Total Time
19 min
Prep
15 min
Cook
4 min
Serves
4
Difficulty
Easy
Use canned carrots in this soup to save on both preparation and cooking times. Naturally lowfat buttermilk adds a touch of creaminess.
Ingredients

canola oil

2 tsp

uncooked shallot(s)

¼ cup(s), or red onion, chopped

curry powder

½ tsp

chili powder

⅛ tsp, chipotle-variety

canned carrots

29 oz, sliced (undrained)

low-fat buttermilk

1 cup(s)

table salt

¼ tsp

black pepper

¼ tsp

fresh lemon juice

2 tsp, 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 undrained carrots to saucepan.
  2. Pour buttermilk into saucepan and swirl to combine. 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.
Notes
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 (could affect SmartPoints value). For a festive look, spoon sour cream in the center of each serving. Using a toothpick, draw out "spokes" of sour cream from the center to create a starburst design.

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