Carrot and Chili Pepper Soup
Recipe from Better Homes and Gardens

This creamy side dish soup goes well with broiled chicken or fish.


Carrot and Chili Pepper Soup

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Servings: 8 side-dish servings
Total Time: 30 mins
Related Categories: Carrots, Cream of Carrot Soup, Low Calorie, Low Fat, Vegetarian Soup
 
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Ingredients
  • 2  14-1/2-ounce cans
    vegetable broth
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  • 16  ounce packaged
    peeled baby carrots
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  • 1  large
    onion
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  • 1  4-ounce can
    diced green chili peppers
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  • 1  teaspoon
    chili powder
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  • 1/2  teaspoon
    ground cumin
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  • 1  cup
    half-and-half or light cream
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  •  
    Fresh purple basil leaves (optional)
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Directions
1.
In a large saucepan or Dutch oven combine broth, carrots, onion, chili peppers, chili powder, and cumin. Bring mixture to boiling; reduce heat Simmer, covered, 12 minutes or until carrots are very tender.
2.
In a food processor bowl or blender container process half of the mixture until smooth. Repeat with remaining mixture. Return mixture to saucepan. Stir in half-and-half or light cream. Heat through.
3.
To serve, ladle soup into bowls. If desired, garnish with purple basil. Makes 8 side-dish servings.
Nutrition information
Calories 75, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 510 mg, Carbohydrate 10 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin C 11%, Calcium 6%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
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