Steps:
- In a large saucepan or Dutch oven combine vegetable broth, carrots, onion, chili peppers, chili powder, and cumin. Bring mixture to boiling; reduce heat. Cover and simmer about 12 minutes or until carrots are very tender. In a food processor bowl or blender container cover and process or blend half the mixture at a time, until smooth. Return to saucepan. Stir in cream or half-and-half. Heat through. Garnish each serving with purple basil, if desired. Nutrition facts per serving: 75 cal., 4 g total fat (2 g sat fat), 11 mg chol., 510 mg sodium, 10 g carbo., 2 g fiber, and 2 g pro. Daily Values: 133% vit A, 11% vit C, 6% calcium, and 5% iron. Start to finish: 30 minutes
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