Busters Recipes

Spiced Carrot Soup

Ingredients 2 tsp canola oil
1/4 cup shallot(s), or red onion, chopped
1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained)
1 cup buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup fat-free sour cream

Instructions
Heat oil in a medium saucepan; add shallot, curry powder and chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add carrots, including can liquid, to saucepan.

Pour buttermilk into saucepan; swirl milk in pan to ‘pick up’ any remaining spices. Add salt, pepper and 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blender – careful not to splatter hot liquid). Taste soup and add remaining teaspoon of lemon juice, if desired.

Divide soup among 4 bowls and garnish with sour cream. Yields about 1 cup of soup and 1 tablespoon of sour cream per serving.