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Carrot and Chili Pepper Soup

Makes: 8 servings
Start to Finish 30 mins
Carrot and Chili Pepper Soup
  • 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)

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 75,
  • Fat, total (g) 4,
  • chol. (mg) 11,
  • sat. fat (g) 2,
  • carb. (g) 10,
  • fiber (g) 2,
  • pro. (g) 2,
  • vit. A (IU) 6463,
  • vit. C (mg) 6,
  • sodium (mg) 510,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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