Carrot and Chili Pepper Soup

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

Carrot and Chili Pepper Soup Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
8 servings
Start to Finish:
30 mins
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Carrot and Chili Pepper Soup

Ingredients
2
14 1/2 ounce can vegetable broth
16
ounce package peeled baby carrots
1
onion
1
4 ounce can diced green chili peppers
1
teaspoon chili powder
1/2
teaspoon ground cumin
1
cup half-and-half or light cream
 
Fresh purple basil leaves (optional)

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 Facts

(Carrot and Chili Pepper Soup)
    Per serving:
  • 75 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 11 mg chol.,
  • 510 mg sodium,
  • 10 g carb.,
  • 2 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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