Ingredients
-
5
-
1
-
2
-
1
-
1
-
1
-
2
-
1 1/2
-
1
-
1/4
-
-
-
-
-
Directions
Silky Spicy Carrot Soup,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!,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.,No buttermilk so used 2 tbsp. white vinegar with 1% milk, mixed and let stand until needed. Curly parsley chopped and added into the soup.
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Steps
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1
Done
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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
Done
|
Cover and Simmer Over Low Heat Until the Vegetables Are Tender, 20-25 Minutes. |
|
3
Done
|
Working in Batches, Puree the Soup in a Food Processor(or Blender), Then Return to the Pot. |
|
4
Done
|
Stir in Buttermilk and Lemon Juice, and Season With Salt and Pepper to Taste. |
|
5
Done
|
Reheat Gently. Ladle Into Bowls, and Sprinkle With the Parsley and Serve. Enjoy! |
