Want something comforting and creamy – but not all the calories? Skip the heavy dairy and fatty ingredients and opt for this veggie soup instead. This delightfully creamy soup can be served hot or cold, making it perfect for any season. The cayenne pepper is sure to kick up the flavor as well as your metabolism.
Makes 8 cups
4 large organic carrots, cut into 2-inch pieces (about 1 lb)
2 cups organic seedless grapes, stemmed
1/2 tsp cinnamon
1/2 tsp cayenne pepper
2 cups organic low sodium chicken broth
3/4 cups organic reduced fat sour cream
Cook the carrots in the chicken broth with the cinnamon and cayenne until tender, about 20 minutes. Add 1 cup of grapes, saving the rest of the grapes for garnish, and cook for another minute.
Carefully transfer broth, carrots and grapes in batches to a blender and purée until smooth and creamy. Only fill blender partially and put a kitchen towel over the blender cover before starting. For safety reasons, make sure to not overfill the blender as hot liquids have a tendency to “explode” when agitated by the blades.
Add 1/2 cup of the sour cream to the purée and incorporate until evenly distributed. Save the remaining 1/4 cup to use as topping.
Cut up the remaining grapes and arrange over a dollop of sour cream on each bowl.