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RELATED RECIPES
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1.8 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
heavy cream
buttermilk
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
honey
chicken broth
heavy cream
buttermilk
vegetarian
(?)
Not vegetarian due to:
chicken broth
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
honey
buttermilk
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
2
cups
roasted.
 
2
cups
roasted.
 
1
tsp
granulated.
 
1/2
tsp
 
1
tsp
 
1
tsp
 
1/2
tsp
 
2
cups
1
tbsp
extra-virgin.
 
1
cup
 
1
tbsp
 
 
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PREPARATION
PREPARING THE CREMA
1.
Heat heavy cream in microwave safe jar for one minute then add buttermilk.
2.
Cover lightly and allow to sit on the counter for 24 hours then stir in salt and refrigerate.
PREPARING THE SOUP
3.
Roast carrots and peppers with a little oil and salt in a 400℉ oven for 45-55 minutes, until soft when poked with knife.
4.
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.
5.
Add the honey salt, pepper, broth, carrots and peppers and bring to a simmer.
6.
Remove from heat and blend with a stick blender or stand blender. Top with crema.
 
THIS RECIPE CAN BE CUSTOMIZED
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.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 201
Protein 2.99 g
Carbohydrates 14.2 g
Iron 0.51 mg
Fiber 3.56 g
Calcium 26.0 mg
(plus many more nutrients)
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.
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