Spicy Carrot Soup
- ACTIVE: 30 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: 8
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.
- 5 cups chicken stock or low-sodium broth
- 1 pound carrots, coarsely chopped
- 2 medium celery ribs, coarsely chopped
- 1 large onion, coarsely chopped
- 1 leek, white and tender green parts only, coarsely chopped
- 1 small baking potato (6 ounces), peeled and coarsely chopped
- 11/2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 cup low-fat buttermilk or yogurt
- Salt and freshly ground pepper
- 2 tablespoons coarsely chopped flat-leaf parsley
- 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.
- 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.
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