Baby Carrot Soup

Name: Baby Carrot Soup
Prep time: 10 min
Total time: 45 min
Ingredients: 1 (7-oz.) can chipotle peppers in adobo sauce; 1 small sweet onion, chopped; 1 tablespoon olive oil; 1 (32-oz.) container low-sodium fat-free chicken broth; 1 (16-oz.) package baby carrots; ⅓ cup half-and-half; 1 teaspoon salt; Toppings: chopped fresh chives, chopped dried chile peppers, reduced-fat sour cream

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Prep Time: 10 minutes

Total: 45 minutes

Servings: 3

Cost: $11.31 /serving

Author : Inspired by Terri Mathews, Leeds, Alabama

Ingredients

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1 (7-oz.) can chipotle peppers in adobo sauce1 small sweet onion, chopped1 tablespoon olive oil1 (32-oz.) container low-sodium fat-free chicken broth1 (16-oz.) package baby carrots⅓ cup half-and-half1 teaspoon saltToppings: chopped fresh chives, chopped dried chile peppers, reduced-fat sour cream

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Instructions

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Step 1

Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use.

Step 2

Sauté onion in hot oil in a Dutch oven over medium heat 3 to 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 to 20 minutes or until carrots are tender. Remove from heat, and let cool 10 minutes.

Step 3

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 to 4 minutes or until thoroughly heated. Serve with desired toppings.