Our favorite Mexican restaurant in Montrose is the place for comfort food . We always start out with a giant bowl of creamy carrot soup and quesadillas. This is a perfect Fall recipe - make a big batch and freeze some for later. It's good for the soul and tummy!
2 tablespoons Arbequina extra virgin olive oil
2 cups chopped red onions
1/2 teaspoon ground cumin
1 teaspoon chili powder
8 cups chopped carrots
7 cups vegetable or chicken broth
1/2 cup sour cream
1/4 cup lime juice
1/4 cup fresh finely minced cilantro leaves
1 teaspoon salt or to taste
Fresno Chili Olive Oil to drizzle and finish
1/4 cup crumbled cojito or feta cheese to finish each bowl
Heat the oil in a large, heavy Dutch oven over medium-high heat.
When hot, add the onions, the cumin and chili powder and sauté until softened, about 6 minutes.
Add the carrots and sauté, stirring occasionally with a wooden spoon, for another 5 minutes.
Add the broth and bring to a boil over high heat. Lower to a simmer and cover cooked until the carrots are very tender when pierced with a sharp knife, 30 to 35 minutes.
Turn off the heat. Use an immersion blender to carefully purée until no chunks remain, about 3 minutes (be vigilant to make sure all of the chunks are gone).
If you don’t have an immersion or stick blender, purée in batches in a blender, not filling the blender jar more than halfway, removing the center cap of the lid for heat to escape, and holding down the lid with a kitchen towel to prevent burns.
Add the sour cream, lime juice, the cilantro leaves and salt; purée until smooth.
Pour into bowls and drizzle with a swirl of Fresno Chili Oil, a teaspoon of cheese and a sprig of cilantro.
Makes 13 cups approximately.