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