Cooking with Rena Lee

Prep Time: 10 min
Cook Time: 45 min

Yield:5 cups

INGREDIENTS:

7 oz can	chipotle peppers in adobo sauce
1	small sweet onion, chopped
1 tbsp	olive oil
32 oz container	low-sodium fat-free chicken broth
16 oz pkg	baby carrots
1/3 cup	half and half
1 tsp	salt
	chopped fresh chives, to garnish
	chopped fresh chile peppers, to garnish
	reduced-fat sour cream, to garnish

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.