Carrot, Chile And Cilantro Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium cloves of garlic, minced
• 1 tablespoon finely chopped fresh cilantro (2 teaspoons dry), plus more for garnish
• 1 chile chipotle (in adobo if canned), minced
• 6 medium carrots, peeled and sliced
• 3 medium potaotes, chopped
• 4 cups chicken broth or stock
• 4 tablespoons cream, sour cream or creme fraiche for garnish

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. 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.

olive oil, yellow onion, garlic, fresh cilantro, chile chipotle, carrots, potaotes, chicken broth, cream

Taken from food52.com/recipes/14591-carrot-chile-and-cilantro-soup (may not work)