Total Time
35mins
Prep 10 mins
Cook 25 mins

With just a hint of jalapeño, this creamy soup is both elegant and delicious.

Ingredients Nutrition

Directions

  1. Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
  2. Sauté onion and jalapeño in butter, then add to carrots and broth.
  3. Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
  4. Transfer soup to blender and blend until smooth.
  5. Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
  6. Cook a few minutes longer, then serve with green onions on top.
Most Helpful

4 5

Nice soup. I used roasted anaheim peppers instead of jalapenos. (That's just what I had fresh from the garden.) I left out the nutmeg as a personal preference. Unfortunately, the rest of my household isn't as keen on veggies as I am, so it looks like I'll be eatin' a lot of soup! I may try to freeze some. I did add a bit of chipotle to a small portion, and that was an enjoyable variation of this. Some fresh cilantro and maybe a bit of sour cream added to the chipotle version might be nice, too; although, I didn't try it that way. Just thinking of ideas, since I have so much of this left over!

5 5

A delicious way to get your veggies! The spice is warming, perfect for chilly fall.

5 5

Wow, this was delicious! Definitely a keeper. Thanks! Edited to say that I made this again using nonfat evaporated milk to lighten it up and it was just as good. Thanks sis!