Roasted Carrot Chipotle Soup

Inspired by MILK Bakery, adapted from the San Francisco Chronicle

1 ½ pounds carrots, (about six large), peeled and roughly chopped

1 tablespoon olive oil

Kosher salt

1 tablespoon olive oil

1 medium yellow onion, chopped

2 large pieces celery, washed and thinly sliced

4 cups vegetable stock

½ chipotle pepper, seeded and chopped

½ teaspoon adobo (sauce from the chipotle)

Freshly ground black pepper, to taste

2/3 cup low-fat milk, or additional vegetable stock if keeping the soup vegan

Sour cream and freshly chopped chives or cilantro to finish

1. Preheat the oven to 450 degrees Fahrenheit. Toss the chopped carrots, one tablespoon of olive oil, and a sprinkling of salt on a large baking sheet. Spread the carrots into an even layer and roast, turning halfway through, until the carrots are caramelized and slightly blistered, about 20-25 minutes.

2. Heat the remaining tablespoon olive oil in the bottom of a large Dutch oven. Add the chopped onion and celery and sauté over medium heat, covered, until the onion just begins to caramelize, about 10-15 minutes. Add the roasted carrot chunks and any juices in the pan to the Dutch oven and toss until the carrots are full incorporated. Add the vegetable stock, chipotle pepper, and adobo and bring the soup to a boil. Turn the heat down and reduce to a simmer. Simmer, covered, for about 30 minutes or until the vegetables are completely tender.

3. Using an immersion blender or regular blender, puree the soup until smooth, being careful of splatter. Add the milk or additional vegetable stock to the soup and incorporate. Serve with a drizzle of sour cream, or olive oil if keeping vegan, and some freshly chopped herbs. Finish with freshly ground black pepper for a bit more spice, if desired.

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