Recipe courtesy of Katie Lee Biegel

Chipotle Carrot Soup

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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For garnish:


  1. 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.
  2. Top each serving with pumpkin seeds, cheese, and cilantro.

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