Chipotle Carrot Soup Recipe
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Servings: 10 servings (2-1/2 quarts)
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
