Prep 10 mins
Cook 25 mins
With just a hint of jalapeño, this creamy soup is both elegant and delicious.
- 1 lb carrot, peeled and coarsely chopped
- 1 1⁄4 cups low sodium chicken broth
- 1⁄2 red onion, chopped
- 2 teaspoons canned chopped jalapenos
- 1 tablespoon butter
- 1⁄4 cup milk
- 1⁄2 teaspoon salt
- 1 dash nutmeg
- 1 dash white pepper
- 1⁄4 cup heavy whipping cream
- 1⁄2 cup finely chopped green onion, for garnish
- Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
- Sauté onion and jalapeño in butter, then add to carrots and broth.
- Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
- Transfer soup to blender and blend until smooth.
- Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
- Cook a few minutes longer, then serve with green onions on top.
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!
A delicious way to get your veggies! The spice is warming, perfect for chilly fall.
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!