Carrot and Chili Pepper Soup

By JenHall

Yummmmm! Next time - don't totally, blend, leave a little chunky & Rick suggested less cream but I liked it as is. :)

Ingredients

• 2 14-1/2-ounce cans vegetable broth
• 16 ounce packaged peeled baby carrots
• 1 large 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)

Preparation

Step 1

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
Servings Per Recipe 8 side-dish servingsCalories 75, Total Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg) 11, Sodium (mg) 510, Carbohydrate (g) 10, Fiber (g) 2, Protein (g) 2, Vitamin C (DV%) 11, Calcium (DV%) 6, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet