Chipotle Red Pepper Soup

Ingredients

• 0.5 cup carrots thinly sliced
• 0.5 cup celery thinly sliced
• 1  chipotle chile in adobo sauce canned drained
• 14 ounce less-sodium chicken broth fat-free canned
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves 
• 0.8 cup half-and-half 
• 5 servings lime wedges 
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 1 cup onion chopped
• 2 pounds bell peppers red 4 large or 6 small
• 5 servings try build-a-meal 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• ladle
• blender
• aluminum foil
• ziploc bags

Directions

1. Cut bell peppers in half lengthwise; discard seeds and membranes.
2. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 18 minutes or until bell peppers are blackened.
3. Place in a zip-top plastic bag; seal.
4. Let stand 20 minutes. Peel.
5. Place bell peppers, broth, and next 4 ingredients in a large saucepan. Bring to a boil over high heat; cover, reduce heat, and simmer 13 minutes or until carrot is tender.
6. Place 1 chipotle chile and half of pepper mixture in a blender; process until smooth. Repeat procedure with remaining chile and pepper mixture. Return pureed mixture to pan; stir in half-and-half and salt. Cook soup over medium heat 5 minutes or until thoroughly heated.Ladle soup into 4 bowls. Top each serving evenly with sour cream and cilantro.