Chipotle Carrot Soup
- Level: Easy
- Yield: 4 to 6 servings
- Total: 1 hr 5 min
- Active: 30 min
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
For garnish:
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.