This vegetarian soup packs big flavor and I love that it is made in just one pot. The cilantro and Cotija balance the heat from the chipotles in adobo sauce, but if you prefer mild seasoning, use as little as one teaspoon adobo sauce. —Rebecca Jennex, Warren, Michigan
Can you freeze Chipotle Carrot Soup?
Before adding toppings, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Sprinkle with toppings.
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
Directions
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1In 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.
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2Add 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.
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