Our favorite Mexican restaurant in Montrose is the place for comfort food .åÊ We always start out with a giant bowl of creamy carrot soupåÊand quesadillas.åÊåÊThis is a perfect Fall recipe - make a big batch and freeze some for later.åÊ It's good for the soul and tummy!
Ingredients
2 tablespoonsåÊArbequina extra virgin oliveåÊoil
2 cups chopped red onionsåÊ
1/2 teaspoon ground cumin
1åÊteaspoon 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 freshåÊfinely mincedåÊcilantro leaves
1 teaspoon salt or to tasteåÊ
Fresno Chili Olive Oil to drizzle and finish
1/4 cup crumbledåÊcojito or feta cheese to finish each bowl
Directions
Heat the oil in a large, heavy Dutch oven over medium-high heat.
When hot, add the onions, the cumin and chili powder and sautÌ© until softened, aboutåÊ6 minutes.
Add the carrots and saut̩, stirring occasionally with a wooden spoon, for another 5 minutes.
Add the broth and bring to a boil over high heat.åÊLower 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 pur̩e until no chunks remain, about 3 minutes (be vigilant to make sure all of the chunks are gone).
If you don‰Ûªt have an immersion or stick blender, purÌ©e 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; purÌ©e until smooth.åÊ
Pour into bowls and drizzle with a swirl of Fresno Chili Oil, a teaspoon of cheese and a sprig of cilantro.
Makes 13 cupsåÊapproximately.
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