Packed with calcium and a variety of antioxidants in red peppers, corn and curry powder, this low-fat, healthful soup is an instant hit on chilly days.

Serves 6.

24 oz. jar of roasted red peppers, drained
1 c. 99% fat-free, reduced-sodium chicken broth
1 ¼ c. fat-free sour cream (reserve  ¼  c. for optional garnish)
1 ½ c. low-fat buttermilk
1 T. curry powder
¼  tsp. cayenne pepper or to taste
Salt to taste
1 tsp. Splenda or sugar (or to taste)
2 c. cooked yellow corn kernels
6 green onions (with greens), thinly sliced for garnish

In a blender or food processor, place the first 8 ingredients and process until smooth.

Pour soup into a medium pan; add corn. Cover and simmer about 5 minutes.

Ladle into bowls. Top each with green onions and optional sour cream.

Nutritional Information per Serving: 175 calories, 35 g carbohydrates, 8 g protein, 1 g fat (0.4 g saturated), 11 mg cholesterol, 3 g fiber, 406 mg sodium.