By Alison Ladman Associated Press
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
2tablespoons olive oil
1large yellow onion, diced
2cloves garlic, minced
1pound carrots, peeled and diced
2potatoes, peeled and diced
1canned chipotle pepper (in adobo sauce), minced
1tablespoon adobo sauce (from canned chipotle peppers)
2cups low-sodium chicken broth
1cup 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.
Makes 6 servings. Per serving: 300 calories; 150 calories from fat (50 percent of total calories); 17 g fat (8 g saturated; 0 g trans fats); 45 mg cholesterol; 33 g carbohydrate; 5 g fiber; 7 g sugar; 5 g protein; 115 mg sodium.