Baby Carrot Soup Recipe

1 small can of chipotle peppers in adobo sauce 1 small sweet onion, chopped 1 tablespoon of olive oil 1 large container (about 32 ounces) of low-sodium, fat-free chicken broth 1 bag (about 16 ounces) of baby carrots ⅓ cup of half-and-half (this is half milk, half cream) 1 teaspoon of salt Toppings: chopped fresh chives, chopped dried chili peppers, reduced-fat sour cream


Take 2 teaspoons of adobo sauce from the can of chipotle peppers and set them aside for later. You can save the rest of the peppers and sauce for another recipe. 

In a big pot (like a Dutch oven), heat the olive oil over medium heat. Add the chopped onion and cook it for about 3 to 4 minutes until it's soft. 

Pour in the chicken broth, add the baby carrots, and the 2 teaspoons of adobo sauce you set aside earlier. Cover the pot, turn up the heat to medium-high, and let it come to a boil. 

Then, take it off the heat and let it cool for about 10 minutes. 

Pour the carrot mixture into a blender or food processor and blend it until it's smooth. You may need to stop and scrape down the sides a few times.

Serve the soup with your choice of toppings like chopped fresh chives, dried chili peppers, or reduced-fat sour cream.