Spiced Carrot Soup
soups
POINTS(R) Value: 2
Servings: 4
Preparation Time: 15 min
Cooking Time: 4 min
Level of Difficulty: Easy
We used canned carrots in this soup to save on both preparation and
cooking times. Naturally lowfat buttermilk adds a touch of creaminess.
Ingredients
2 tsp canola oil
1/4 cup shallot(s), or red onion, chopped 1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained) 1 cup buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup fat-free sour cream
Instructions
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 blenderâ"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. 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 POINTS values).
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.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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