Melt butter in large pot over medium heat and cook onions until softened, about 5 minutes.
Add broth, 2 cups water, carrots and potatoes. Once boiling, reduce heat to simmer, halfway covered until veggies are tender, about 25 minutes. Remove from heat and let soup cool.
Puree soup in a blender or food processor in batches until smooth. Put all of soup back in pot and season with cayenne pepper, salt and pepper to taste.
Serve warm or cold. Garnish with cream and chives.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 50 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 14mg||4 %|
|Sodium 80.6mg||3 %|
|Potassium 735.5mg||19 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 28.1g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 188
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