Carrot chipotle soup

[blaze]

Tried this out this weekend. My neighbor LOVED it. It was a tad thick (think cream of wheat) and needed thinning.... but that may be a product of my processor. The flavors were pretty danged good.

2 tablespoons olive oil

1 large yellow onion, diced

2 cloves garlic, minced

1 pound carrots, peeled and diced

2 potatoes, peeled and diced

1 canned chipotle pepper (in adobo sauce), minced

1 tablespoon adobo sauce (from canned chipotle peppers)

2 cups low-sodium chicken broth

1 cup heavy cream

Salt and ground black pepper

Sliced scallions, to serve

Directions

In a large, deep pot over medium, heat the oil. Add the onion and garlic and cook until lightly browned, about 10 to 12 minutes. Add the carrots, potatoes and chipotle. Cook for 5 minutes, then add the adobo sauce and broth. Bring to a simmer and cook until the carrots and potatoes are tender, about 30 minutes.

Working in batches, transfer the soup to a blender and purée until smooth. Return the soup to the pot and return to a simmer. Stir in the cream and season with salt and pepper. Serve topped with sliced scallions.

Per serving: 300 calories; 150 calories from fat (50 percent of total calories); 17 g fat (8 g saturated; 0 g trans fats); 45 mg cholesterol; 33 g carbohydrate; 5 g fiber; 7 g sugar; 5 g protein; 115 mg sodium.


http://www.denverpost.com/food/ci_22289590/creamy-chipotle-carrot-soup-and-flatbread-recipes

[freshwest]

1. It sounds healhy and looks wonderful for a mid-winter soup. Thanks.