Carrot Soup - A Summer Favorite!

I made this soup earlier this summer and my mom #2, Kathy...Loved it so much she has been begging me for the recipe. It took a lot of digging but I found the recipe again! This soup once made needs to be put in the refrigerator. It is sooo good cold! It makes a great mid-day snack or healthy dinner option.

• 1lb of carrots, peeled and chopped
• 2 potato, chopped into chunks (with the skin on)
• 5 cups of vegetable stock
• 2 celery, (with leaves? all the more better)
• 1 cup low fat buttermilk or Greek yogurt. I used Greek yogurt.
• 1 leek white and tender green parts only, coarsely chopped
• 1 onion, chopped roughly
• 3 to 4 garlic cloves, chopped
• pinch of saffron
• salt and pepper to taste
• 1/4 tsp of cayenne

1. In a large pot, combine the stock with the carrots, celery, onion, leek, potato, cumin, paprika and cayenne and bring to a boil. Cover and simmer over low heat until the vegetables are tender, about 15 minutes.
2. Working in batches, puree the soup in a blender or food processor, then return to the pot. Stir in the buttermilk and season with salt and pepper. Reheat gently. Ladle into bowls, sprinkle with the parsley and serve.

Notes One Serving 115 calories, 1.0 gm total fat, 0.5 gm saturated fat, 18 gm carb

Here is the website I found this Spicy Carrot Soup.