We’re starting to see young carrots come into the markets, so I was determined to use up the big old carrots in the fridge, which are of high quality, organic even, but nothing like the sweet young things coming up. I made a delicious carrot soup that was very earthy, reflecting the age and size of the carrots, and spiced it with a spoonful from a can of chipotle chilis in adobo sauce that happened to be languishing in my pantry. The soup needed spark, so I mixed finely chopped cilantro with a little sour cream thinned with milk and swirled it on top. Tasty. Easy. Freezes.
Spicy Carrot Soup with Cilantro Cream
1 medium yellow onion, chopped
6-8 large carrots, peeled and roughly chopped
1 medium potato, peeled and roughly chopped
1-3 tomatoes, peeled and seeded or a few spoonfuls of tomato sauce (optional)
Water or vegetable stock
Chipotle chilis in adobo sauce, sauce only or chopped chilis, amount to taste
Cilantro Cream Garnish:
Finely chopped cilantro
Saute the onion in vegetable oil until translucent. Add the carrots, potato, and tomatoes, if using, and stir to combine. Add water or vegetable stock to cover and salt to taste. Bring the mixture to a boil, reduce the heat and simmer until the vegetables are tender, 20-40 minutes. Let the soup cool for a few minutes and puree it in a food processor.
Taste for seasoning and add salt and adobo sauce (with or without a little chopped chili pepper). Let sit for a while so that the flavors combine (This can be made ahead and reheated.)
Combine the cilantro and sour cream, thinning with a little milk.
To serve, reheat the soup and ladle it into bowls. Swirl cilantro cream on top.
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