It's pretty good, I used chalula sauce instead of adobe which gave the kick I wanted however you need a lot salt as well to get rid of that earthy carrot flavor which I thought was a bit dissapointing as carrot soup is usually sweet... Maybe I'll add more onion next time.
Baby Carrot Soup
Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey
Smoky adobo sauce gives this creamy soup a subtle touch of heat.
Yield: Makes 5 cups (serving size: 1 cup)
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Other Time: 35 Minutes
Amount per serving
- Calories: 105
- Fat: 4.9g
- Saturated fat: 1.6g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.3g
- Protein: 2.5g
- Carbohydrate: 13.4g
- Fiber: 3.4g
- Cholesterol: 6mg
- Iron: 1mg
- Sodium: 967mg
- Calcium: 59mg
- 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.
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