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America's Greatest Hits with Scott Shannon

Heather's Recipes

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Carrot Soup

Another option for Meat-Free Monday, this soup is creamy AND spicy!

1 (7 oz) can chipotle peppers in adobo sauce
1 small sweet onion, chopped
1 tbsp olive oil
1 (32 oz) container vegetable broth
1 (16 oz) package baby carrots
1/3 cup half-and-half
1 tsp salt
Toppings to garnish:  Chopped fresh chives, sour cream, chopped dried chile peppers

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

Saute onion in oil in a Dutch oven over medium heat 3-4 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, 15-20 minutes or until carrots are tender.  Remove from heat and let cool 10 minutes.

Process carrot mixture in a blender 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 2-4 minutes until heated through.  Serve with toppings!

Image: Wikimedia Commons

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03/24/2014 10:12AM
Carrot Soup
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