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Carrot Soup with Chile Ancho

Prep 15 min
Total 40 min
Ingredients 9
Servings 4

I don’t think there are many dishes that are as easy to make as carrot soup with chile ancho. You might think it’s a bit complicated, but I guarantee it’s not. You only need to cook and season all of the ingredients, and then blend them carefully. You can serve this soup with a few slices of peasant bread or warm baguette, and you’ll get a light but full meal.

Ingredients

1 tablespoon olive oil
1 chile ancho, seedless, grilled and cut into thin strips
4 carrots, peeled and sliced
1 white onion, diced
2 yellow potatoes, peeled and cut into big cubes
1 bay leaf
Vegetable broth or water
Salt and pepper
1 scallion, white and green parts sliced

Directions

1

Heat the olive oil in a pot. Add the chile ancho, carrots, onion, and potatoes. Brown slightly and add the bay leaf. Add the vegetable broth or water, and take to a boil.
2

Turn down the heat and cook half covered until the vegetables are soft. Season with salt and pepper to taste and add more water or broth if you think it’s necessary.
3

Once it’s ready, use an immersion blender to grind everything. Or, you can separate it and use a regular blender or food processor. You can also wait for everything to cool down before blending it.
4

Pour into bowls and sprinkle the scallions. Serve immediately.

You can skip the potatoes and use only carrots, but the soup will be a bit sweet.
Use a pumpkin or other vegetables instead of carrots.
If you want, you can add 1/2 cup of Yoplait® natural yogurt before serving.