Smokin' Carrot Soup
By
Brandi Kirkpatrick
@IdGirl25
1
Students at the school I work in made this recipe to use carrots from our school garden and it was AMAZING!
I have made a few adjustments (namely using the correct amount of adobo sauce), and it tastes even better. It really is all about presentation with this recipe.
I have made a few adjustments (namely using the correct amount of adobo sauce), and it tastes even better. It really is all about presentation with this recipe.
Ingredients
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2 Tbspolive oil
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1 largeyellow onion, diced
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2 clovegarlic, minced
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1 lbcarrots, peeled and diced
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2potatoes, peeled and diced
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1 can(s)chipotle pepper (in adobo sauce), minced
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1/2 tsponion powder
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1/2 tspgarlic salt
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1 Tbspadobo sauce (from canned chipotles)
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2 clow-sodium chicken/vegetable broth
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1 cheavy cream
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·salt and pepper, to taste
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GARNISH
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·sour cream
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·green onions, chopped
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·colby-jack cheese, shredded
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·hot sauce or salsa
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·tortilla chips
How to Make Smokin' Carrot Soup
- In a large stock pot, heat the oil over medium heat. Add the onion and garlic, cook until lightly browned, about 10 minutes. Add carrots, potatoes, chipotles, onion powder and garlic salt. Cook for 5 minutes, then add the adobo sauce and broth. Bring to a simmer and cook until the carrots and potatoes are tender, about 30 minutes.
- Working in batches, transfer the soup to a blender and puree until smooth. Return soup to the pot and return to a simmer. Stir in the cream and season with salt and pepper. Garnish with a dollop of sour cream, a sprinkling of green onions, Colby-Jack cheese, a splash of hot sauce/salsa, and a few tortilla chips!
About Smokin' Carrot Soup
Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
