Carrot Soup

Carrot Soup

This soup is incredibly easy to make, it's good for you, and it tastes great.  It has a bit of a kick but it's not too spicy.

2 tbl
adobo sauce (from a can of chipotle peppers in adobo sauce) or Go Chu Jang
onions, chopped
2 tbl
olive oil
2 qts
chicken stock
2 lbs
peeled baby carrots
2/3 cup
fat free half & half
2 tsp

Optional but makes the soup much better:  5 strips of bacon, coked until crisp and crumbled

Saute the onion over medium heat in a large pot for 4 or 5 minutes.  Add the broth, carrots, adobo sauce, and salt.  Bring to a boil. Lower to a simmer, cover and cook for 20 minutes. 
Process the soup until smooth with a submersible blender then add the half & half and bring the soup back to a simmer.  Turn the heat off, ladle into bowls, and top with the crumbled bacon.  Serve.