Baby Carrot Soup
You can never have too many soup recipes, so give Baby Carrot Soup a try. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 117 calories. This recipe serves 5. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, whole 30, and vegetarian diet. From preparation to the plate, this recipe takes roughly 10 minutes. A mixture of onion, salt, half-and-half, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use.
Saut 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 let cool 10 minutes.
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.
Serve with desired toppings.