Chipotle Carrot Soup with Pepita Granola
- Dairy Free
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 Onion
- 1 clove Garlic
- 2 teaspoons Unsalted Butter
- 1 pound Carrot
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 2 teaspoons Kosher Salt (divided)
- 1 can Chipotle Peppers In Adobo
- 4 cups Vegetable Stock
- 2 cups Rolled Oats
- 1 cup Pepitas
- 1 Tablespoon Extra Virgin Olive Oil
- 1⁄4 cup Maple Syrup
- 1 15-ounce can Coconut Milk
1. PREHEAT THE OVEN TO 350 DEGREES
Dice the onion and mince the garlic. Heat butter in a large pot and add the onion and garlic.
Wash the carrots well and you can probably leave them unpeeled. If they are really large or dry, peel them to reduce bitterness. Trim the stem end off and chop into 1” chunks. They don’t have to be perfect because we’ll puree them.
Add the carrots and sauté for about 5 minutes. Add the cumin, oregano and 1 teaspoon of salt. Cook spices for 30 seconds. Add the stock and turn to high to bring to a boil. Add in 2 - 3 chipotle chili peppers from a can and between 1 teaspoon and 1 Tablespoon of adobo sauce, depending on how spicy you like it (you can add more later but you can’t take it away)
Once boiling, reduce to medium high and simmer for about 20 - 25 minutes or until the carrots are completely tender.
Meanwhile, stir together the oats and pepitas in a bowl. Add 1 teaspoon of salt. Microwave the maple syrup for about 10 seconds to loosen it up and pour it over. Add the olive oil. Toss all to combine. Scrape out on to a baking sheet and flatten into one layer; can be imperfect.
Place in the oven and bake for 20 minutes, stopping to turn and crumble every 5 minutes or so.
When ready, use a stick blender to puree the soup. Or transfer in batches to a traditional blender and puree. Stir in the coconut milk during this time. Taste and add more salt if needed.
Serve soup in bowls. Top with crumbled granola to taste. If you have some fresh herbs, you can use them to garnish, or add a swirl of yogurt too.