Cuisinart IB-8083 manual Soup Tomato Chipotle, Ginger with Soup Parsnip, Potato Sweet Creamy

13

4g fiber • 52mg .calc •
636mg .sod • 0mg .chol • 0g fat .sat • 3g fat •
3g .pro • 16g .carb • fat) from (27% 98 Calories
serving: per information Nutritional
.hot Serve .homogenous and smooth
emulsified, completely until blend blender,
hand or blender a Using .time cooking more
minutes 3 to 2 add tender not if rice, Check
.cooking of minutes 10 about after stirring utes,
-min 20 for 5) (PL medium on microwave and
plate or lid with Cover .jar blender the in liquid
cooking the of cup 1 and solids Place .liquid ing
-reserv liquid, cooking the from solids the Strain
.minute 1 for 5) (PL
medium on Microwave .sauce and
peppers chipotle in Stir .cooking of minutes 5
about after stirring minutes, 10 for high on ered,
-uncov Microwave, .Stir .salt and rice, stock,
pepper, roasted liquid, with tomatoes Add
.minutes 10 for
high on uncovered microwave and Microwave
Compact Cuisinart the in Place .Stir .minutes 2
for 10) (PL high on microwave and plate or lid a
with Cover .layer even an in distribute then oil,
with vegetables all coat to Stir .deep inches 4
least at is that bowl or casserole quart 1½ safe
microwave a in cumin and coriander, oregano,
garlic, celery, carrots, onions, oil, olive the Place
sauce* adobo with peppers
chile chipotle tablespoon	1-½
salt kosher teaspoon	¼
rice white tablespoon	1
stock vegetable or
chicken sodium-low cups	¾
jarred) using if dry pat and (drain
pieces inch-1 into cut and seeded
pepper, bell red roasted large	1
juices with tomatoes
diced ounces) 15-(14 can	1
cumin ground pinch
coriander ground pinch
oregano teaspoon	½
chopped and peeled clove, garlic	1
inch)-(½ celery sliced cup	¼
inch)-(½ carrots sliced cup	¼
onion inch)-(½ chopped cup	½
divided
oil, olive virgin extra tablespoon	1
cups 5 about Makes
.sandwich cheese
grilled a alongside perfect be would soup
tomato smoky slightly spicy, slightly This
Soup Tomato Chipotle

	.desired
if finish to half-and-half tablespoons 3 to
2 Add .needed as broth/stock adding creamy,
and smooth until vegetables Purée .stock
broth/ remaining the all add not do but recipe
follow dish, side a as serve to purée a make To
	Note:
4g fiber • 40mg .calc •
494mg .sod • 0mg .chol • 0g fat .sat • 0g fat •
4g .pro • 30g .carb • fat) from (1% 131 Calories
cup): (¾ serving per information Nutritional
.hot Serve .through
heat to minutes 2 for 7) (PL high-medium on
microwave and Cover .desired is soup thinner
a if half-and-half remaining Add .smooth and
creamy until Blend .stock more or half-and-half
cup ½ Add .minute 1 for high on microwave
and cover microwave, to Return .juice lemon
in Stir ).blender a in done be also (May .nous
-homoge and smooth completely until stock
broth/ the of remainder the adding gradually
while smooth until purée to blender hand a Use
.minutes 3 to 2
stand Let .minutes 10 after stirring minutes, 20
for 10) (PL high on microwave and Microwave
Compact ®Cuisinart the in Place .plate or lid
a with then paper, waxed of sheet a with Cover
.butter with dot stir; and broth/stock the of
cup 1 Add .casserole or bowl safe microwave
quart-1½ a in salt and ginger, onion, parsnips,
and potatoes sweet diced and peeled Place
stock more or free)
-fat use (may half-and-half cup	¾-½
juice lemon fresh tablespoon	1
pieces 4 into cut
butter, unsalted teaspoon	1
divided broth/stock, vegetable
or chicken sodium low cups	2¼
salt kosher teaspoon	½
ginger fresh chopped tablespoon	½
onion chopped cup	¼
dice inch-½ into cut
peeled, parsnips, pound	¼
dice inch-½ into cut peeled,
potatoes, sweet pound	¾
cups) 3 yield (total
servings course first 4 or entrée 2 Makes
.night any on prepare to enough simple
but occasion, special a for fit soup A
Ginger with Soup Parsnip
and Potato Sweet Creamy