1 cup each: small cauliflower florets, chopped onion and chopped carrot
2 cloves garlic, minced
3 cups low salt vegetable broth
½ cup canned evaporated skim milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chipotle salsa
¼ chopped cilantro or parsley
Heat a large saucepan over medium heat. Coat with cooking spray. Add cauliflower, onion, carrot and garlic; cook 5 minutes, stirring occasionally. Add broth, salt and pepper; bring to a boil over high heat. Reduce heat; cover and simmer 15 minutes or until vegetables are very tender. Using a slotted spoon, transfer vegetables to a blender or food processor, leaving sauce in sauce pan. Add evaporated milk and blend until smooth. Return soup to saucepan; add salsa, stir, and heat through. Stir in cilantro; ladle into shallow bowls.
For a slightly more exotic, brighter flavor, add a teaspoon of ground cumin to the broth at the beginning of cooking. The slight spiciness of the cumin (especially if the salsa contains a touch of cumin too) will tingle your tongue with every spoon full of soup.
Chicken broth will work just as well here as vegetable broth, and provide a little additional lean protein. Fat free half and half (which is skim milk with natural thickeners) would work very well instead of the evaporated skim milk, and be a little sweeter and creamier.