Carrot Soup with Chile Ancho

Name: Carrot Soup with Chile Ancho
Prep time: 15 min
Total time: 40 min
Yield: 4
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

Jump to Recipe
Save

Morena Cuadra

Updated Jul 10, 2017

Carrot Soup with Chile Ancho

Prep Time 15 min
Total 40 min
Servings 4
Ingredients 9

Save
Share
Print
Keep Screen On

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

Instructions

Step
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.
Step
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.
Step
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.
Step
4

Pour into bowls and sprinkle the scallions. Serve immediately.