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Heat heavy cream in microwave safe jar for one minute then add buttermilk.
Cover lightly and allow to sit on the counter for 24 hours then stir in salt and refrigerate.
Roast carrots and peppers with a little oil and salt in a 400â„‰ oven for 45-55 minutes, until soft when poked with knife.
In a medium saucepan, heat the olive oil on medium heat for 2 minutes then add the granulated garlic & chili powder and stir for about a minute to bloom the spices.
Add the honey salt, pepper, broth, carrots and peppers and bring to a simmer.
Remove from heat and blend with a stick blender or stand blender. Top with crema.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
38% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 2.99 g
Carbohydrates 14.2 g
Iron 0.51 mg
Fiber 3.56 g
Calcium 26.0 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.