Carrot Soup with Lime and Chiles

Name: Carrot Soup with Lime and Chiles
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams peeled baby carrots; 2 cloves garlic, chopped; 2 Tbsps chopped green chile peppers; 118 milliliters instant brown rice; 2 Tbsps fresh lime juice; 1 Tbsp olive oil; 1 large onion, finely chopped; 822 grams fat-free, reduced sodium chicken broth; 1 teaspoons salt; 237 milliliters water

Carrot Soup with Lime and Chiles requires roughly 35 minutes from start to finish. One serving contains 142 calories, 6g of protein, and 5g of fat. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. It will be a hit at your Autumn event. A mixture of baby carrots, instant brown rice, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a budget friendly soup. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Heat the oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes.

Ingredients you will need

Garlic

Onion

Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer, loosely covered for about 20 minutes, or until the carrots are tender. Stir in the green chilies and lime juice. Set aside to cool slightly.

Ingredients you will need

Chicken Broth

Green Chili Pepper

Lime Juice

Carrot

Water

Rice

Salt

Equipment you will use

Frying Pan

Puree the soup in small batches, in a blender or food processor. The best way to puree this soup is to place half of the solids into the food processor and add just enough of the broth to liquefy the carrots and rice.

Ingredients you will need

Carrot

Broth

Rice

Soup