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Cuban Carrot Jalapeno Soup




Source of Recipe


KSL
Cuban Carrot Jalapeno Soup
Ingredients:

* 2 tbsp butter
* 1/2 of a Sweet Vidalia Onion, finely chopped
* 1 1/2-2 fresh Jalapenos, finely chopped and divided in half
* 2 pounds peeled baby carrots
* 8 cups chicken broth
* 1/2 cup sour cream
* 1-2 dash Vizcaya Cuban Style Hot Sauce ( optional )
* Fresh cilantro, snipped to taste

Method:

In a large sauce pan melt the butter, sauté onions, and 1/2 of the peppers until soft.

Add chicken broth and bring to a boil. Add carrots.

Cover and simmer for 20-30 minutes, or until carrots are very tender.

In small batches, using a blender or an immersion blender, blend the carrot mixture on high until smooth. In the last batch, add the sour cream.

Mix into soup to blend. Add the remaining diced peppers and fresh cilantro. If desired add 1-2 dashes of hot sauce. Serve hot.

Makes 6-8 servings