Carrot Jalapeño Soup

1/4 c. butter
2 lb. carrots, peeled and sliced
1 large onion, chopped
3 jalapenos, seeded and diced
2 (49 oz.) cans reduced sodium chicken broth
1 c. uncooked long grain white rice
Salt and pepper

Melt the butter in a large Dutch oven, Add the carrots, jalapenos and onion and cook until tender. Add the chicken broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Season to taste with salt and pepper.

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