Baby Carrot Soup

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

Preparation

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