Spiced Carrot Soup
4
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This brightly colored soup features canned carrots which dramatically reduce the cook time to a mere 20 minutes. Your guests will never know as this soup is rich on the palate thanks to the addition of tangy buttermilk. Perfectly smoothed by the immersion blender, the silky soup has a bright note of lemon and a hint of curried spice. Make this your new tomato soup and serve it alongside a grill cheese sandwich for a meal your kids or kids-at-heart will love. Make it a grown-up starter to a nice dinner party. Play with the sour cream by drawing it out with a toothpick to form a heart or webs on the surface. A warm bowl of this soup is also accompanied well by a farro salad with grilled chicken and roasted vegetables.
Ingredients
Canola oil
2 tsp
Shallot(s)
0.25 cup(s), chopped
Curry powder
0.5 tsp
Chili powder
0.125 tsp
Canned carrots, drained
29 oz
1% low-fat buttermilk
1 cup(s)
Table salt
0.25 tsp
Black pepper
0.25 tsp
Fresh lemon juice
2 tsp
Fat free sour cream
0.25 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.
4
Yields about 1 cup of soup and 1 tablespoon of sour cream per serving.
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