Ingredients

• 5 cups vegetable broth (or chicken broth)
• 1 lb carrot, coarsely chopped
• 2 medium celery ribs, coarsely chopped
• 1 large onion, coarsely chopped
• 1 leek, white and tender green parts only, coarsely chopped
• 1 small sweet potato, peeled and coarsely chopped (about 6 ounces)
• 2 teaspoons fresh ginger, grated
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (more or less to heat preference)
• 1 cup buttermilk (well shaken)
• 2 tablespoons fresh lemon juice
• salt
• pepper
• 2 tablespoons flat leaf parsley, coarsely chopped

Instructions

1. In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil.

2. Cover and simmer over low heat until the vegetables are tender, 20-25 minutes.

3. Working in batches, puree the soup in a food processor(or blender), then return to the pot.

4. Stir in buttermilk and lemon juice, and season with salt and pepper to taste.

5. Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!