Carrot, Chile And Cilantro Soup

1. 1

   Heat the oil in a large stockpot over medium heat. Saute the onion until tender. Stir in the garlic, cilantro and chipotle. Stir in the carrots and potato; cook 5 minutes and then pour in stock.

2. 2

   Simmer until the potatoes and carrots are soft, 30 to 45 minutes. Blend until smooth with an immersion blender or in batches in a blender or food processor. Top with more freshly chopped cilantro leaves, a drizzle of cream or a dollop of sour cream or creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.