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Carrot and Chili Pepper Soup

This Carrot and Chili Pepper Soup recipe contains can vegetable broth, half-and-half, baby carrots, onion, green chili peppers and more.
8 Servings -
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Servings:8  | Calories:134 | Total Fat:5g  | Chol:11mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 2g
10 %
Total Carb 19g
6 %
Fiber 4g
16 %
Sugars 5g
Cholesterol 11mg
4 %
Sodium 739mg
31 %
Protein 4g
8 %
48% Can vegetable broth
27% Half-and-half
14% Baby carrots
8% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 14 1/2 ounce can vegetable broth
16 ounce package peeled baby carrots
1 onion
1 4 ounce can diced green chili peppers
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup half-and-half or light cream
Fresh purple basil leaves (optional)

Directions : View recipe directions on
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