Chipotle carrot soup - Recipe 2

Are you hungry? Try some fat free, low carb soup! Soup is a good way to quench your hunger with something healthy and delicious! I will be exploring some soup recipes so that I can find creative ways to encorporate vegetables into my diet. Make one pot of soup and freeze each serving in a zip-lock bag. You have just created your very own microwaveable dinner.
Here is a recipe I found on sheknows.com

Serves 8

Ingredients:

• 1/4 cup olive oil
• 16 large carrots, coarsely chopped
• 1 large onion, roughly chopped
• Salt and freshly ground black pepper
• 2 cloves of garlic, roughly chopped
• 2 heaping tablespoons minced chipotle in adobo sauce
• Zest and juice of 1 orange
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 bay leaves
• 6 cups vegetable broth
• 1/2 cup coarsely chopped fresh cilantro plus more for garnish
• Sour cream
• Roasted pumpkin seeds for garnish

Directions:

1. Heat oil in a large pot over medium heat.
2. Add carrots, onion, a pinch of salt and a few grinds of black pepper, and cook, stirring often, until onions are softened, about five minutes.
3. Stir in garlic, chipotle, orange zest and juice, cinnamon, coriander and cumin, and cook, stirring, for one minute.
4. Stir in bay leaves and broth and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 15 to 20 minutes or until carrots are tender.
5. Remove bay leaves and stir in cilantro. Carefully, in batches, puree soup in a food processor or blender. Season with salt and pepper.
6. Serve warm swirled with a little sour cream and garnished with extra cilantro and a few roasted pumpkin seeds.