Creamy Mexican Carrot Soup
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! Ingredients 2 tablespoons Arbequina extra virgin olive oil2 cups chopped red onions1/2 teaspoon ground cumin1 teaspoon chili powder8 cups chopped carrots7 cups vegetable or chicken broth1/2 cup sour cream1/4 cup lime juice1/4 cup fresh finely minced cilantro leaves1 teaspoon salt or to tasteFresno Chili Olive Oil to drizzle and finish1/4 cup crumbled cojito or feta cheese to finish each bowl DirectionsHeat the oil in a large, heavy Dutch oven over medium-high...