Name: Chipotle Carrot Soup
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 tablespoon olive oil -; 1 medium onion, chopped -; 2 garlic cloves, minced -; 2 teaspoons adobo sauce from canned chipotle peppers -; 1-1/2 teaspoons salt -; 1/2 teaspoon adobo seasoning -; 3/4 teaspoon ground cumin -; 1/2 teaspoon pepper -; 2 pounds carrots, chopped -; 6 cups vegetable stock -; 1/2 cup roasted sweet red peppers, chopped -; 1 tablespoon lime juice -; 1/2 cup Cotija cheese -; 1/4 cup minced fresh cilantro -; Lime wedges, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chipotle Carrot Soup

1. 1 tablespoon olive oil -

2. 1 medium onion, chopped -

3. 2 garlic cloves, minced -

4. 2 teaspoons adobo sauce from canned chipotle peppers -

5. 1-1/2 teaspoons salt -

6. 1/2 teaspoon adobo seasoning -

7. 3/4 teaspoon ground cumin -

8. 1/2 teaspoon pepper -

9. 2 pounds carrots, chopped -

10. 6 cups vegetable stock -

11. 1/2 cup roasted sweet red peppers, chopped -

12. 1 tablespoon lime juice -

13. 1/2 cup Cotija cheese -

14. 1/4 cup minced fresh cilantro -

15. Lime wedges, optional -

How to cook deliciously - Chipotle Carrot Soup

1. Stage

In a Dutch oven heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in adobo sauce, salt, adobo seasoning, cumin and pepper. Add carrots and stock; bring to a boil. Reduce heat. Simmer, covered, until carrots are tender, about 20 minutes.

2. Stage

Add roasted peppers; remove soup from heat. Cool slightly. Process in batches in blender or food processor until smooth. Return to pan; stir in lime juice. Heat through. Serve with Cotija cheese, cilantro and, if desired, lime wedges.