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Low Fat Spiced Cream of Carrot Soup

1/4 cup of apple juice
3 cups of frozen chopped carrots
1 cup of frozen chopped onions
1/2 cup of frozen diced potatoes
2 cloves garlic, minced
1 teaspoon of ground cumin
1/2 teaspoon of ground ginger
1/2 teaspoon of ground red pepper
1/2 teaspoon of ground cinnamon
4 cups of frozen defatted Chicken stock, thawed
1 1/2 cups of low fat buttermilk
1/4 cup of chopped fresh parsley

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. Makes 7 cups

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