Creamy Chipotle Carrot Soup

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 pound carrots, peeled and diced
• 2 potatoes, peeled and diced
• 1 canned chipotle pepper (in adobo sauce), minced
• 1 tablespoon adobo sauce (from canned chipotle peppers)
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• Salt and ground black pepper
• Sliced scallions, to serve

1. In a large, deep pot over medium, heat the oil. Add the onion and garlic and cook until lightly browned, about 10 to 12 minutes. Add the carrots, potatoes and chipotle. Cook for 5 minutes, then add the adobo sauce and broth. Bring to a simmer and cook until the carrots and potatoes are tender, about 30 minutes.
2. Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot and return to a simmer. Stir in the cream and season with salt and pepper. Serve topped with sliced scallions.
3. Nutrition information per serving: 300 calories; 150 calories from fat (50 percent of total calories); 17 g fat (8 g saturated; 0 g trans fats); 45 mg cholesterol; 33 g carbohydrate; 5 g fiber; 7 g sugar; 5 g protein; 115 mg sodium.

olive oil, yellow onion, garlic, carrots, potatoes, pepper, adobo sauce, chicken broth, heavy cream, salt, scallions

Taken from www.epicurious.com/recipes/member/views/-creamy-chipotle-carrot-soup-51959621 (may not work)