CARROT AND CHILI PEPPER SOUP

CARROT AND CHILI PEPPER SOUP image

Yield 8 side-dish servings

Number Of Ingredients 8

2 (14 1/2-oz) cans vegetable broth
16 oz packaged, peeled baby carrots
1 large nion, chopped
1 4-oz can diced green chili peppers
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup light cream or half-and-half
fresh purple basil leaves (optional)

Steps:

In a large saucepan or Dutch oven combine vegetable broth, carrots, onion, chili peppers, chili powder, and cumin. Bring mixture to boiling; reduce heat. Cover and simmer about 12 minutes or until carrots are very tender. In a food processor bowl or blender container cover and process or blend half the mixture at a time, until smooth. Return to saucepan. Stir in cream or half-and-half. Heat through. Garnish each serving with purple basil, if desired. Nutrition facts per serving: 75 cal., 4 g total fat (2 g sat fat), 11 mg chol., 510 mg sodium, 10 g carbo., 2 g fiber, and 2 g pro. Daily Values: 133% vit A, 11% vit C, 6% calcium, and 5% iron. Start to finish: 30 minutes