Creamy Mexican Carrot Soup

• 2 tablespoons vegetable oil
• 2 cups red onions, coarsely chopped
• 1/4 plus 1/8 teaspoon ground cumin
• 1/4 plus 1/8 teaspoon ancho chili powder
• 8 cups carrots, coarsely chopped
• 7 cups reduced-sodium vegetable broth
• 1/2 cup sour cream
• 1/4 cup plus 3 tablespoons lime juice, fresh-squeezed and strained
• 1/4 cup plus 1 tablespoon honey
• 1/4 cup plus 1 tablespoon fresh whole cilantro leaves
• 1 tablespoon liquid from a can of chipotle chiles en adobo, divided
• 2 1/2 teaspoons coarse salt
• 3 1/2-inch thick slices country bread
• 1/2 cup vegetable oil, divided
• 3/4 teaspoon coarse salt, divided
• 1 15-ounce can black beans, rinsed and drained
• 1/4 cup fresh whole cilantro leaves, plus another 1/4 cup finely chopped fresh cilantro leaves, for serving
• 2 tablespoons red onions, finely chopped
• 2 tablespoons lime juice, fresh-squeezed and strained
• 1 1/2 teaspoons liquid from a can of chipotle chiles en adobo
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ancho chili powder

1. Heat the oven to 400F.
2. Heat the oil in a large, heavy Dutch oven over medium-high heat.
3. When hot, add the onions, the cumin and chili powder and saute until softened, about 6 minutes.
4. Add the carrots and saute, stirring occasionally with a wooden spoon, for another 5 minutes.
5. Add the broth and bring to a boil over high heat.
6. Cook until the carrots are very tender when pierced with a sharp knife, 30 to 35 minutes.
7. Turn off the heat.
8. Use an immersion blender to carefully puree until no chunks remain, about 3 minutes (be vigilant to make sure all of the chunks are gone).
9. If you dont have an immersion or stick blender, puree in batches in a blender, not filling the blender jar more than halfway and holding down the lid with a kitchen towel.
10. Add the sour cream, lime juice, honey, the whole cilantro leaves, chipotle liquid, and salt; puree with the immersion blender to mix well.
11. (You will have about 13 cups of soup.)

vegetable oil, red onions, ground cumin, ancho chili powder, carrots, vegetable broth, sour cream, lime juice, honey, cilantro, liquid from, coarse salt, country bread, vegetable oil, coarse salt, black beans, cilantro, red onions, lime juice, chiles, ground cumin, ancho chili powder

Taken from www.foodrepublic.com/recipes/creamy-mexican-carrot-soup-recipe/ (may not work)