Pat: When Gina and I are on a fitness kick and determined to lose a few pounds, I love having healthy, vibrant vegetable soups on hand. The soups help us fight the flab without sacrificing taste. And they fill us up, too! We often serve soup as a nourishing lunch or first course, and this carrot soup is one of my favorites. It has a velvety texture and an orange color that pops, and it includes a secret ingredient (sweet potato) and warm spices like cumin, coriander, and cayenne to give it depth and an irresistible aroma. Puréeing this soup in a blender instead of a food processor makes it especially silky. It’s great hot, but it’s also good chilled, topped with a swirl of plain yogurt or sour cream, during our sultry Memphis summers.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil. Cover, and simmer over low heat until the vegetables are tender, 20 to 25 minutes.
Step 2
Working in batches, purée the soup in a blender or a food processor, then return to the pot. Stir in the buttermilk and lemon juice, and season with salt and black pepper. Reheat gently. Ladle into bowls, sprinkle with the parsley, and serve.
