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Baby Carrot Soup

Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey

Prep time 10 mins
Other Time time 35 mins
Yield Makes 5 cups (serving size: 1 cup)
Smoky adobo sauce gives this creamy soup a subtle touch of heat.


  • 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
  • 1/3 cup half-and-half
  • 1 teaspoon salt
  • Toppings: chopped fresh chives, chopped dried chile peppers, reduced-fat sour cream

Nutrition Information

  • calories 105
  • fat 4.9 g
  • satfat 1.6 g
  • monofat 2.2 g
  • polyfat 0.3 g
  • protein 2.5 g
  • carbohydrate 13.4 g
  • fiber 3.4 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 967 mg
  • calcium 59 mg

How to Make It

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

  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.

  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.