Spicy Carrot Soup

• HEALTHY
• MAKE-AHEAD

Ingredients

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.