To reduce the fat in this velvety soup, we replaced all the cream with low-fat buttermilk and intensified the flavor with plenty of spices. This soup freezes well; just puree it before serving if it separates.
Bring the apple juice to a boil in a Dutch oven over medium-high heat. Add the carrots, onions, potatoes, and garlic. Cook, stirring, for 5 minutes, or until the onions are soft but not browned. Add the cumin, ginger, pepper, and cinnamon. Cook, stirring, for 1 minute. Add the stock. Bring to a boil. Reduce the heat to medium. Cook, stirring occasionally, for 30 minutes. Process in a blender or food processor until smooth. Return to the pot. Stir in the buttermilk and heat through. Sprinkle each serving with the parsley.
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|Serving Size: 1 Serving (98g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 10 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.8mg||1 %|
|Sodium 50mg||2 %|
|Potassium 187.3mg||5 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6g|
|Protein 2.6g||4 %|
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Calories per serving: 47
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