Silky Carrot Soup

Name: Silky Carrot Soup
Yield: serves 6 to 8
Ingredients: 5 cups Chicken Stock (page 28); 1 pound carrots, coarsely chopped; 2 medium celery stalks, coarsely chopped; 1 large onion, coarsely chopped; 1 leek, white and tender green parts only, coarsely chopped; 1 small sweet potato (about 6 ounces), peeled and coarsely chopped; 2 teaspoons grated fresh ginger; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 cup well-shaken buttermilk; 2 tablespoons fresh lemon juice; Salt; Freshly ground black pepper; 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

December 9, 2011

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 notes

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