Baby Carrot Soup |
Prep Time: 10 min
Cook Time: 45 min
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Yield:5 cups
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INGREDIENTS: |
| 7 oz can |
chipotle peppers in adobo sauce |
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| 1 |
small sweet onion, chopped |
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| 1 tbsp |
olive oil |
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| 32 oz container |
low-sodium fat-free chicken broth |
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| 16 oz pkg |
baby carrots |
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| 1/3 cup |
half and half |
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| 1 tsp |
salt |
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chopped fresh chives, to garnish |
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chopped fresh chile peppers, to garnish |
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reduced-fat sour cream, to garnish |
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| DIRECTIONS: |
- Remove 2 tsp adobo sauce from can; reserve peppers and remaining sauce for another use.
- Saute onion in hot oil in a Dutch oven over medium heat 3-4 minutes or until tender. Stir in broth, carrots, and 2 tsp adobo sauce; cover, increase heat to medium-high, and bring to a boil.
- Reduce heat to medium, and simmer, partially covered, 15-20 minutes or until carrots are tender. Remove from heat, and let cool 10 minutes.
- Process carrot mixture in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed. Return carrot mixture to dutch oven. Stir in half and half and salt.
- Cook over low heat 2-4 minutes or until thoroughly heated. Serve with desired toppings.
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www.CookingWithRenaLee.com |
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