Smoky adobo sauce gives this creamy soup a subtle touch of heat.
Prep Time: 10 minutesOther Time: 35 minutesYield: Makes 5 cups (serving size: 1 cup)
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
- Calories:
- 105
- Fat:
- 4.9g (sat 1.6g,mono 2.2g,poly 0.3g)
- Protein:
- 2.5g
- Carbohydrate:
- 13.4g
- Fiber:
- 3.4g
- Cholesterol:
- 6mg
- Iron:
- 1mg
- Sodium:
- 967mg
- Calcium:
- 59mg
- tampa.willowhouse.com
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