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Chipotle-carrot soup satifies with sweet, creamy, spicy and smoky flavors

Creamy chipotle-carrot soup will warm you up on a fall afternoon or weeknight evening. (By The Associated Press)
Creamy chipotle-carrot soup will warm you up on a fall afternoon or weeknight evening. (By The Associated Press)
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press
Tuesday, October 02, 2012 12:01 am
With its robust blend of sweet, creamy, spicy and smoky flavors, this soup is perfect for a chilly fall afternoon.The beautiful orange color, the subtle smoky-spicy flavor of the chipotle, and the satisfying creamy texture make this recipe a perfectly seasonal lunch or appetizer.

Consider topping the soup with seared shrimp or shredded pork for a quick weeknight dinner.Start to finish: 45 minutes

Servings: 6

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

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 puree 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; and 115 mg sodium.

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