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! ---------------------------------------------------------------------------
Nutrition
Ingredients
