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Gingered Carrot Soup

Ingredients: 2 Cup(s) Defatted Chicken Stock 1 Pound(s) Carrots, chopped 1 Potato, cubed 1/2 Cup(s) Orange Juice 1/4 Cup(s) Chopped Onion 1 Tablespoon(s) Grated Fresh Ginger 1 Teaspoon(s) Grated Orange Rind 1 Cup(s) Buttermilk 1 Cup(s) Nonfat Plain Yogurt 2 Tablespoon(s) Honey 1/2 Teaspoon(s) Reduced-Sodium Soy Sauce 1/4 Teaspoon(s) Ground Cinnamon 1 Pinch(s) Ground Red Pepper Directions: In a 3-quart saucepan combine the stock, carrots, potatoes, orange juice, onions, ginger, and orange rind. Cover and cook over medium-high heat until the carrots and potatoes are tender, about 25 minutes. Let cool 5 minutes. Transfer half of the soup to a blender. Add half the buttermilk and half of the yogurt. Puree until smooth. Transfer to a serving bowl or saucepan. repeat with remaining soup, buttermilk, and yogurt. Stir in honey, soy sauce, cinnamon, and pepper.
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