Carrot Habanero Soup
Piercing the habanero chile and letting it steep in the cooking liquid (then disposing of the chile) infuses the soup with pleasant heat. If you like your soup hotter, seed and chop the habanero, and sauté it with the vegetables.
Recipe by Cooking Light January 2005
Credit: Randy Mayor
Hart and Hind Fitness Ranch, Rio Frio, Texas
119 calories; calories from fat 20%; fat 2.8g; saturated fat 0.5g; mono fat 1.7g; poly fat 0.4g; protein 2.4g; carbohydrates 20.9g; fiber 3.7g; cholesterol 1mg; iron 0.9mg; sodium 269mg; calcium 75mg.