Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

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

Inspired by Terri Mathews, Leeds, Alabama
Recipe by Southern Living March 2010

Gallery

Credit: Beth Dreiling Hontzas; Styling: Caroline Murphey

Recipe Summary

prep:
10 mins
additional:
35 mins
total:
45 mins
Yield:
Makes 5 cups (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

105 calories; fat 4.9g; saturated fat 1.6g; mono fat 2.2g; poly fat 0.3g; protein 2.5g; carbohydrates 13.4g; fiber 3.4g; cholesterol 6mg; iron 1mg; sodium 967mg; calcium 59mg.
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