Ingredients

Instructions

  1. Bring carrots to a boil in chicken broth, turn down and simmer for 20 minutes or until soft.
  2. Sauté onion and jalapeño in butter, then add to carrots and broth.
  3. Add milk and spices. If you didn't use low-sodium broth, reduce the salt amount.
  4. Transfer soup to blender and blend until smooth.
  5. Pour back into pan and over medium low heat, add cream a little at a time to reach desired consistency.
  6. Cook a few minutes longer, then serve with green onions on top.