Natalie's Ancho Chili Lime Carrot Soup

Source

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Ingredients

Display units in Metric

Serves Change

2	tablespoons	vegetable oil
2	cups	red onions coarsely chopped
¹⁄₂	teaspoon	ground cumin
¹⁄₄	teaspoon	ancho chili powder
8	cups	carrots peeled and coarsely chopped (or use baby carrots)
7	cups	reduced-sodium vegetable or chicken broth/stock
¹⁄₄	cup	raw cashews soaked overnight (or boiled 10 min.)
¹⁄₄	cup	lime juice fresh-squeezed
1	Tablespoon	honey
¹⁄₄	cup	fresh cilantro leaves
2	Tablespoons	chipotle chiles en adobo (for SPICY VERSION, use peppers) (for MILD version, use only 1 Tbsp adobo sauce)
2 ¹⁄₂	teaspoons	coarse salt

Stovetop:

Add oil to pan, when hot, add the onions, the cumin and chili powder and sauté until softened, about 6 minutes.

Add the carrots and sauté, for another 5 minutes.

Add the broth and cashews and bring to a boil over high heat. Cook until the carrots are very tender when pierced with a sharp knife, 30 to 35 minutes.

Turn off the heat. Add cilantro, salt, honey, lime juice and adobo sauce.

Portion out some for a non-spicy version if desired and blend until smooth.

For SPICY version: Add the chipotle peppers to the main batch of soup and purée with the immersion blender to mix well.

Pressure Cooker/Instapot:

Add oil to pan, when hot, add the onions, the cumin and chili powder and sauté until softened, about 5 minutes. Add the carrots and sauté, for another 5 minutes. Add the broth, chipotles (if making spicy version use sauce and diced jalapeños, if making mild, only use sauce) and cashews, stir. Put on lid, make sure the valve is set to "pressure" or "sealing" position. Press the manual button and set time to 6 minutes. When the timer goes off, quick release the pressure by switching valve to "venting". When its done venting, remove the lid and add cilantro, salt, honey, lime juice and a drizzle of adobo sauce if desired. Blend until smooth, serve hot.

Slow Cooker:

Add oil to pan, when hot, add the onions, the cumin and chili powder and sauté until softened, about 6 minutes.

Add the carrots and sauté, for another 5 minutes.

Add all other ingredients to slow cooker. For MILD version, only use 1 Tbsp adobe liquid (not 2 Tbsp and don't include any actual peppers). For SPICY version: Add chipotle peppers and sauce.

Cook on high for 4 hours or low for 6-8 hours.

Blend in batches with a blender or use an immersion blender in the pot.

Stovetop:
Add oil to pan, when hot, add the onions, the cumin and chili powder and sauté until softened, about 6 minutes.
Add the carrots and sauté, for another 5 minutes.
Add the broth and cashews and bring to a boil over high heat. Cook until the carrots are very tender when pierced with a sharp knife, 30 to 35 minutes.
Turn off the heat. Add cilantro, salt, honey, lime juice and adobo sauce.
Portion out some for a non-spicy version if desired and blend until smooth.
For SPICY version: Add the chipotle peppers to the main batch of soup and purée with the immersion blender to mix well.
Pressure Cooker/Instapot:
Add oil to pan, when hot, add the onions, the cumin and chili powder and sauté until softened, about 5 minutes. Add the carrots and sauté, for another 5 minutes. Add the broth, chipotles (if making spicy version use sauce and diced jalapeños, if making mild, only use sauce) and cashews, stir. Put on lid, make sure the valve is set to "pressure" or "sealing" position. Press the manual button and set time to 6 minutes. When the timer goes off, quick release the pressure by switching valve to "venting". When its done venting, remove the lid and add cilantro, salt, honey, lime juice and a drizzle of adobo sauce if desired. Blend until smooth, serve hot.
Slow Cooker:
Add oil to pan, when hot, add the onions, the cumin and chili powder and sauté until softened, about 6 minutes.
Add the carrots and sauté, for another 5 minutes.
Add all other ingredients to slow cooker. For MILD version, only use 1 Tbsp adobe liquid (not 2 Tbsp and don't include any actual peppers). For SPICY version: Add chipotle peppers and sauce.
Cook on high for 4 hours or low for 6-8 hours.
Blend in batches with a blender or use an immersion blender in the pot.

Comments & Personal Notes

Cooking Times:
Stove Top: 50 min.
Slow Cooker: 4 Hours
Pressure Cooker: 12 min.

Comment from NutritionbyNatalie — posted over 8 years ago

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