Rating: 5 stars
1 Ratings
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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

Recipe Summary

5 servings (serving size: 1 cup soup and 1 tablespoon yogurt)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add leek, onion, and carrots; sauté 7 minutes or until tender. Pierce habanero several times with a knife. Add habanero, ginger, and garlic to pan; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Add water and sweet potato; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender. Stir in orange juice and coriander. Remove and discard habanero.

  • Place half of carrot mixture in a blender; process until smooth. Pour pureed mixture into a medium bowl; repeat procedure with remaining carrot mixture. Press carrot mixture, in batches, through a large fine sieve into pan; discard solids. Stir honey and salt into carrot mixture; cook over medium heat 5 minutes or until thoroughly heated. Ladle into bowls; top with low-fat yogurt. Garnish with cilantro leaves, if desired.


Hart and Hind Fitness Ranch, Rio Frio, Texas

Nutrition Facts

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.