Spiced Carrot Soup
- Total Time
Use canned carrots in this soup to save on both preparation and cooking times. Naturally lowfat buttermilk adds a touch of creaminess.
canola oil2 tsp
uncooked shallot(s)¼ cup(s), or red onion, chopped
curry powder½ tsp
chili powder⅛ tsp, chipotle-variety
canned carrots29 oz, sliced (undrained)
low-fat buttermilk1 cup(s)
table salt¼ tsp
black pepper¼ tsp
fresh lemon juice2 tsp, divided
fat free sour cream¼ cup(s)
- 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.
- 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.
- Divide soup among 4 bowls and garnish with sour cream. Yields about 1 cup of soup and 1 tablespoon of sour cream per serving.