Baby Carrot Soup

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.

Instructions

1
Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use.
Ingredients you will need
Adobo SauceAdobo Sauce
PeppersPeppers
SauceSauce
2
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.
Ingredients you will need
Adobo SauceAdobo Sauce
CarrotCarrot
BrothBroth
OnionOnion
Cooking OilCooking Oil
Equipment you will use
Dutch OvenDutch Oven
3
Remove from heat, and let cool 10 minutes.
4
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.
Ingredients you will need
CarrotCarrot
SaltSalt
Equipment you will use
Food ProcessorFood Processor
Dutch OvenDutch Oven
BlenderBlender
5
Serve with desired toppings.
DifficultyEasy
Ready In10 m.
Servings5
Health Score10
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