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Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey Photo by: Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey

Baby Carrot Soup

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

Southern Living MARCH 2010

  • Yield: Makes 5 cups (serving size: 1 cup)
  • Prep time:10 Minutes
  • Other time:35 Minutes

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. 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.

Nutritional Information

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
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Baby Carrot Soup recipe

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