Baby Carrot Soup Recipe

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Vidalia onions were first grown during the Depression in the sandy soil of Toombs County, Georgia, where farmers were surprised to find they’d cultivated a variety that was sweet, not hot. Their unique taste balances the slightly hot chipotle peppers in this easy-to-make (yet company-worthy!) soup.

Makes 5 servings

Hands-On 10 min.

Total 37 min.

1 (7-oz.) can chipotle peppers in adobo sauce

1 small sweet onion, chopped

1 Tbsp. olive oil

1 (32-oz.) container reduced-sodium fat-free chicken broth

1 (16-oz.) package baby carrots

⅓ cup half-and-half

½ tsp. table salt

5 tsp. reduced-fat sour cream

Toppings: chopped fresh chives, chopped dried chile peppers

1. Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use.

2. Sauté onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Stir in broth, carrots, and 2 tsp. adobo sauce; cover, increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15 to 20 minutes or until carrots are tender. Remove from heat, and cool 10 minutes.

3. Process carrot mixture in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven. Stir in half-and-half and salt. Cook over low heat 2 to 4 minutes or until thoroughly heated. Ladle 1 cup of soup into each of 5 soup bowls. Top each with 1 tsp. sour cream and desired toppings.

Serving size 1 cup

CALORIES 123; FAT 5.8g (sat 2.3g, mono 2.7g,
poly 0.4g); PROTEIN 4.3g; CARB 14.3g; FIBER 3.4g; CHOL 12mg;
IRON 1.0mg; SODIUM 309mg; CALC 67mg

This recipe has been posted with permission from The Slim Down South Cookbook (Southern Living).