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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 113.2
  • Total Fat: 1.7 g
  • Cholesterol: 3.0 mg
  • Sodium: 1,055.7 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Carrot and chili pepper soup calories by ingredient
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Carrot and chili pepper soup

Submitted by: BYJUNE30

Introduction

4 main or 8 side dish servings: Recipe is from BHG.com. 4 main or 8 side dish servings: Recipe is from BHG.com.
Number of Servings: 4

Ingredients

    2 14-oz cans vege broth
    16 oz. packaged peeled baby carrots
    1 large onion
    1 4-oz can diced green chili peppers
    1 tsp. chili powder
    1/2 tsp. ground cumin
    1 cup half and half or light cream
    purple basil leaves (optional)

Directions

In large saucepan, combine broth, carrots, onion, chili peppers, chili powder, and cumin. Boil, reduce heat, simmer covered 12 minutes or until carrots are very tender.
2. In food processor, process half mixture until smooth. Repeat with rest of mixture. Return to pan. Stir in half and half. Heat.
3. Serve in bowls. Garnish if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user BYJUNE30.






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