Carrot Jalapeno Soup Recipes

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SOUTH OF THE BORDER CARROT BISQUE



South of the Border Carrot Bisque image

Make and share this South of the Border Carrot Bisque recipe from Food.com.

Provided by Need Help

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 155.5, Fat 9.7, SaturatedFat 5.8, Cholesterol 30.1, Sodium 427.7, Carbohydrate 15.3, Fiber 3.7, Sugar 6.2, Protein 3.8

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