Carrot Soup with Lime and Chiles
A spicy and delicious soup made with carrots, green chilies, rice and lime juice. This soup presents beautifully garnished with a dollop of plain yogurt and some freshly chopped cilantro.
Serves 4
Prep time: 15 minutes
Cook time: 20 minutes
Calories: 135.68
Calories from Fat: N/A
Total Fat: 4.01 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 17.70 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 7.21 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients:
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
1/2 pound peeled baby carrots
1/2 cup instant brown rice
2 (14.5 ounce) cans fat-free, reduced sodium chicken broth
1 cup water
1/2 teaspoon salt
2 tablespoons chopped green chile peppers
2 tablespoons fresh lime juice
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Heat the oil in a large saucepan over medium heat. Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes. Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer.
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Puree the soup in small batches, in a blender or food processor. The best way to puree this soup is to place half of the solids into the food processor and add just enough of the broth to liquefy the carrots and rice. Add the rest of the solids, then stir.
B-man 