Chipotle Carrot Soup

Course Soup

Cuisine American

Keyword carrot soup, soup

Servings

Calories 185kcal

Ingredients

1 lb. carrots
1 russet potato
5 cloves garlic minced
2 tablespoons onion chopped
1-2 tablespoon olive oil
2 bay leaves
2 cups vegetable stock
1 chipotle pepper in adobo sauce
1 cup almond or cashew milk
salt and pepper
2 tablespoons fresh chives or green onions chopped

Instructions

Peel the carrots and potato and give them a rough chop. In a large pot, add the olive oil and saute the onions and garlic for 2-3 minutes over medium heat, until soft. Then add the carrots and potatoes and cook for another minute. Season with a little salt and pepper.
Turn the heat down to low and add the vegetable stock and bay leaves. Cover and allow that to simmer for an hour, until the potatoes and carrots are very soft. Remove the bay leaves, add the chipotle pepper, and puree the soup. You can do this in a blender or with an immersion blender right in the pot.
Add the almond or cashew milk and stir to combine. Continue cooking over low heat until everything has warmed through. Taste and add additional salt and pepper to your liking.
Add the chives or green onions just before serving. Any soup you don’t consume the day you make this, just store in an airtight container and rewarm when you want to eat it.
As the soup cools, it will thicken, but when you rewarm it it will thin back out. If it seems too thick upon rewarming it, you can thin it out some with vegetable stock, almond/cashew milk, or water.

Notes

You can swap out the russet potato for a sweet potato if you want a little more sweetness and even more vitamins/nutrients. Any non-dairy milk can work here. I’ve suggested almond or cashew but soy would also be good.

Nutrition