Archive for Wednesday, October 10, 2012

Food: Carrot soup is creamy, smoky

Creamy Chipotle Carrot Soup

Creamy Chipotle Carrot Soup

October 10, 2012

With its robust blend of sweet, creamy, spicy and smoky flavors, this soup is perfect for a chilly fall afternoon. The beautiful orange color, the subtle smoky-spicy flavor of the chipotle, and the satisfying creamy texture make this recipe a perfectly seasonal lunch or appetizer. Consider topping the soup with seared shrimp or shredded pork for a quick weeknight dinner.

Creamy Chipotle Carrot Soup

Start to finish: 45 minutes

Servings: 6

2 tablespoons olive oil

1 large yellow onion, diced

2 cloves garlic, minced

1 pound carrots, peeled and diced

2 potatoes, peeled and diced

1 canned chipotle pepper (in adobo sauce), minced

1 tablespoon adobo sauce (from canned chipotle peppers)

2 cups low-sodium chicken broth

1 cup heavy cream

Salt and ground black pepper

Sliced scallions, to serve

In a large, deep pot over medium, heat the oil. Add the onion and garlic and cook until lightly browned, about 10 to 12 minutes. Add the carrots, potatoes and chipotle. 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 the soup to the pot and return to a simmer. Stir in the cream and season with salt and pepper. Serve topped with sliced scallions.

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