Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey
Prep Time
10 Mins
Other Time
35 Mins
Makes 5 cups (serving size: 1 cup)

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

How to Make It

Step 1

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

Step 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.

Step 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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