Monday, April 11, 2011
I loved this super creamy, delicious soup. It was extremely low calorie and I've already made it twice. The first time I used the amount of chipotles that Biz used. Holy cow, that woman's mouth must be made of steel. It knocked my socks off with spice. But it was still good, though I had to dilute it a bit. The second time I cut the adobo chipotles in half and it was fine. Super tasty and totally a keeper!
Carrot Chipotle Soup
Adapted from My Bizzy Kitchen
1 lbs. carrots
1/2 cup onions, chopped
1/2 tbsp. chipotles from can with adobo sauce
4 cups chicken broth (or vegetable broth)
1/3 cup heavy whipping cream
Salt and pepper to taste
Cook carrots and onion in soup pot for about 5 minutes. Add chipotles and stir. Add broth and simmer for about 30 - 40 minutes until carrots are soft. Puree in blender. Return to pan and slowly add heavy whipping cream, stirring constantly. Salt and pepper to taste. Serve. Yield 5 cups.
Total calories = 500 calories
5 servings = 100 calories per cup
One Year Ago...
Chipotle BBQ Chicken with Spicy Cilantro Coleslaw
Calories calculated from calorieking.com. Some numbers are approximate and rounded.