Ingredients
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5 cups vegetable broth (or chicken broth)
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2 medium celery ribs, coarsely chopped
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1 large onion, coarsely chopped
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2 teaspoons fresh ginger, grated
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1 1/2 teaspoons ground cumin
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1 teaspoon ground coriander
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1/4 teaspoon cayenne pepper (more or less to heat preference)
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1 cup buttermilk (well shaken)
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2 tablespoons fresh lemon juice
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salt
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pepper
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2 tablespoons flat leaf parsley, coarsely chopped
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1 lb carrot, coarsely chopped
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1 small sweet potato, peeled and coarsely chopped (about 6 ounces)
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1 leek, white and tender green parts only, coarsely chopped
Instructions
- In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil.
- Cover and simmer over low heat until the vegetables are tender, 20-25 minutes.
- Working in batches, puree the soup in a food processor(or blender), then return to the pot.
- Stir in buttermilk and lemon juice, and season with salt and pepper to taste.
- Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!