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
This is my submission to Souper Sundays at Kahakai Kitchen
This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple
Calories calculated from calorieking.com. Some numbers are approximate and rounded.