Name: Carrot Soup with Lime and Chiles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 2 cloves garlic, chopped; 0.5 pound peeled baby carrots; 0.5 cup instant brown rice; 2 (14.5 ounce) cans fat-free, reduced sodium chicken broth; 1 cup water; 0.5 teaspoon salt; 2 tablespoons chopped green chile peppers; 2 tablespoons fresh lime juice

Carrot Soup with Lime and Chiles

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Vibrant carrot and green chili soup with rice, tangy lime juice, topped with creamy yogurt and fresh cilantro.

Ingredients:

1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, chopped
0.5 pound peeled baby carrots
0.5 cup instant brown rice
2 (14.5 ounce) cans fat-free, reduced sodium chicken broth
1 cup water
2 tablespoons chopped green chile peppers
2 tablespoons fresh lime juice

Instructions:

In a large saucepan over medium heat, warm the oil. Cook onion for a few minutes, then add garlic and sauté for 1 more minute. Add carrots, rice, chicken broth, water, and salt. Bring to a boil, then simmer loosely covered for about 20 minutes until carrots are tender. Stir in green chilies and lime juice. Let it cool slightly before serving.
Puree the soup in batches for optimal smoothness by blending half the solids with a bit of broth until the carrots and rice are liquefied. Blend the remaining solids and stir the puree into the broth. Reheat as needed and serve warm.

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