Prep time: 25 minutes
Cook time: 50 minutes
Recipe from the Associated Press.
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 pound carrots, peeled and diced
2 potatoes, peeled and diced
1 canned chipotle pepper (in adobo sauce), minced
1 tablespoon adobo sauce (from canned chipotle peppers)
2 cups low-sodium chicken broth
1 cup heavy cream
Salt and ground black pepper
Sliced scallions, to serve
In a large, deep pot over medium, heat the oil. Add the onion and garlic and cook until lightly browned, about 10 to 12 minutes. Add the carrots, potatoes and chipotle. Cook for 5 minutes, then add the adobo sauce and broth. Bring to a simmer and cook until the carrots and potatoes are tender, about 30 minutes.
Working in batches, transfer the soup to a blender and puree until smooth (or use an immersion blender). Return the soup to the pot and return to a simmer. Stir in the cream and season with salt and pepper. Serve topped with sliced scallions.
Per serving: 300 calories; 150 calories from fat (50 percent of total calories); 17 g fat (8 g saturated; 0 g trans fats); 45 mg cholesterol; 33 g carbohydrate; 5 g fiber; 7 g sugar; 5 g protein; 115 mg sodium.