Name: Chipotle Carrot Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 2 cloves garlic, minced; 1/2 teaspoon ground cumin; 1 tablespoon adobo chile sauce (from a can of chipotle chiles); 2 bunches carrots, scrubbed, tops removed, cut into chunks; 2 teaspoons kosher salt; Freshly ground black pepper; 4 cups vegetable stock or chicken stock; Juice of 1 lime; Toasted pumpkin seeds; Crumbled queso fresco; Fresh cilantro leaves

Directions

Heat the oil in a Dutch oven or large, heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring frequently, until the onion starts to soften, 3 to 4 minutes. Add the garlic, cumin, and adobo and cook until very fragrant, about 1 minute. Add the carrots, salt and pepper to taste and stir until everything is fully coated. Pour in the stock. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 20 to 25 minutes, or until the carrots are tender. Remove from heat. Transfer the soup to a blender or use an immersion blender to blend until smooth. Add the lime juice.
Top each serving with pumpkin seeds, cheese, and cilantro.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Chipotle Carrot Soup

For garnish:

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