Spicy Carrot Soup

I always have a ton of carrots lying around, so I thought I would try my hand at making carrot soup!  I’ve never had it before, and it was really good.  My game plan is to have a cup with my lunch and dinner to fill me up.  There are many different varieties, this recipe I used was from www.cooks.com.  I didn’t have a leek, so I left that out, and I used skim milk instead of the buttermilk or yogurt (it helps to make sure you have all the ingredients before you get started!) I have a blender stick, so I pureed my soup using that, otherwise, you can use a blender. 
Ingredients
5 cups chicken stock or low-sodium broth
1 pound carrots, 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 baking potato (6 ounces), peeled and coarsely chopped
11/2 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 cup low-fat buttermilk or yogurt
Salt and freshly ground pepper
2 tablespoons coarsely chopped flat-leaf parsley
Directions
In a large pot, combine the stock with the carrots, celery, onion, leek, potato, cumin, paprika and cayenne and bring to a boil. Cover and simmer over low heat until the vegetables are tender, about 15 minutes.
Working in batches, puree the soup in a blender or food processor, then return to the pot. Stir in the buttermilk and season with salt and pepper. Reheat gently. Ladle into bowls, sprinkle with the parsley and serve.
Notes
One Serving: 115 calories, 1.0 gm total fat, 0.5 gm saturated fat, 18 gm carb.