Carrot Tomato Chipotle Soup

• Gluten free
• Paleo

• Produce

  • 1 lb Carrots
  • 2 medium stalks Celery
  • 1 tbsp Chipotle puree
  • 1 Onion, medium
  • 1 (14.5-oz.can Tomatoes

• Canned Goods

  • 2 cups Chicken or vegetable broth or stock
  • 1 can Coconut milk

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on pinchmysalt.com

Description

Ingredients

• 2 tablespoons olive oil, butter, or coconut oil
• 1 medium onion, chopped
• 2 medium stalks of celery, chopped
• 1 pound carrots, peeled and roughly chopped
• 1 (14.5-oz.)can diced tomatoes (I used fire roasted)
• 1 can coconut milk
• 1 tablespoon chipotle puree, or more, to taste (see notes)
• 2 cups chicken or vegetable broth or stock

Directions

• 1. Heat olive oil in a 3-quart pot over medium heat and cook onions and celery for about 5 minutes, stirring occasionally to prevent burning. You want the onions to brown a bit for flavor, but dont worry about softening them.
• 2. Add the carrots, tomatoes, coconut milk, chipotle puree, and chicken or vegetable broth. Bring to a simmer then reduce heat to keep the liquid bubbling a bit, but not at a full boil. Simmer uncovered for 30 minutes, stirring once or twice.
• 3. Turn off heat and puree the soup in the pot using a stick blender or let cool a bit then blend carefully in a regular blender. If using a regular blender, make sure not to leave the top open enough to vent the steam and do not overfill the blender. Return the soup to the pot to keep warm.
• 4. Serve with lime or lemon wedges and fresh chopped cilantro for garnish, if desired.