Silky Spicy Carrot Soup

Submitted by Sharon123

"I went on a cruise on the Holland America cruiseline and they served a wonderful carrot soup. The seasonings are a little different, and this is from the Down Home with the Neely's cookbook, so you know it's gotta be good!"

 

• Ready In: 50mins
• Ingredients: 15

ingredients

• 5 cups vegetable broth (or chicken broth)
• 1 lb carrot, 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 sweet potato, peeled and coarsely chopped (about 6 ounces)
• 2 teaspoons fresh ginger, grated
• 1 1⁄2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1⁄4 teaspoon cayenne pepper (more or less to heat preference)
• 1 cup buttermilk (well shaken)
• 2 tablespoons fresh lemon juice
• salt
• pepper
• 2 tablespoons flat leaf parsley, coarsely chopped

directions

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.
2. Cover and simmer over low heat until the vegetables are tender, 20-25 minutes.
3. Working in batches, puree the soup in a food processor(or blender), then return to the pot.
4. Stir in buttermilk and lemon juice, and season with salt and pepper to taste.
5. Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!

Reviews

[Deantini]

Nice and tangy, not to mention HEALTHY soup booming with vitamins. I liked the tanginess from the buttermilk and lemon juice. Made for PRMR

 

[WiGal]

Perfectly delicious! Plus good for you too. If you like tomato or red pepper soup you will love this recipe. Seasonings are right on. I used the suggested amount of pepper. I liked the buttermilk in this -think it gave it a bit of tang. Thank you Sharon for sharing.

 

[Member 610488]

I love this soup!! Smooth yet with a kick to it, the only thing I changed was using whipping cream for the buttermilk, which I really don't like. I kept it a cream and just poured it right in. Came out great!!!

 

[culinary delights]

This soup was EXCELLENT -- a unique and balanced flavor with the sweetness of carrot and tang of lemon. My husband and I both enjoyed it. We have guests tomorrow and they'll be getting a taste of it as well. I sauteed my veggies first before adding the broth.

 

[*Parsley*]

Outstanding. Perfectly seasoned and the lemon juice and buttermilk add a little tanginess. I used fresh organic carrots. I think it's important to use real whole carrots and NOT use baby carrots as a shortcut. It just wouldn't be the same. This is worthy of serving to guests. Thanx for sharing!