My F&W
quick save (...)

Spicy Carrot Soup

  • ACTIVE: 30 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 8
  • HEALTHY
  • MAKE-AHEAD

Using a blender instead of a food processor makes this soup especially velvety. It's great hot but it would also be good served chilled in warm weather.

Plus: More Soup Recipes and Tips

  1. 5 cups chicken stock or low-sodium broth
  2. 1 pound carrots, coarsely chopped
  3. 2 medium celery ribs, coarsely chopped
  4. 1 large onion, coarsely chopped
  5. 1 leek, white and tender green parts only, coarsely chopped
  6. 1 small baking potato (6 ounces), peeled and coarsely chopped
  7. 11/2 teaspoons ground cumin
  8. 1 teaspoon sweet paprika
  9. 1/4 teaspoon cayenne pepper
  10. 1 cup low-fat buttermilk or yogurt
  11. Salt and freshly ground pepper
  12. 2 tablespoons coarsely chopped flat-leaf parsley
  1. In a large pot, combine the stock with the carrots, celery, onion, leek, potato, cumin, paprika and cayenne and bring to a boil. Cover and simmer over low heat until the vegetables are tender, about 15 minutes.
  2. Working in batches, puree the soup in a blender or food processor, then return to the pot. Stir in the buttermilk and season with salt and pepper. Reheat gently. Ladle into bowls, sprinkle with the parsley and serve.
Notes One Serving 115 calories, 1.0 gm total fat, 0.5 gm saturated fat, 18 gm carb.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.