Baby Carrot Soup

Baby Carrot Soup Recipe

Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey

Smoky adobo sauce gives this creamy soup a subtle touch of heat.


Makes 5 cups (serving size: 1 cup)

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Other Time: 35 Minutes

Nutritional 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


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


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.

Inspired by Terri Mathews, Leeds, Alabama,

Southern Living

March 2010
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