SPICED CARROT SOUP - WEIGHT WATCHERS

By Clarabell

3 pts per serving

Ingredients

• 2 t canola oil
• 1/4 c uncooked shallots or red onion, chopped
• 1/2 t curry powder
• 1/8 t chili powder, chipotle-variety
• 29 oz canned carrots, sliced (undrained)
• 1 c buttermilk
• 1/4 t salt
• 1/4 t black pepper
• 2 t fresh lemon juice, divided
• 1/4 c fat-free sour cream

Details

Servings 4

Preparation

Step 1

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 undrained carrots to saucepan.

Pour buttermilk into saucepan and swirl to combine. Add salt, pepper and 1 t of lemon juice, puree in saucepan using an immersion blender. Taste soup and add remaining t of lemon juice, if desired

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

3 points per serving