Another option for Meat-Free Monday, this soup is creamy AND spicy!
1 (7 oz) can chipotle peppers in adobo sauce
1 small sweet onion, chopped
1 tbsp olive oil
1 (32 oz) container vegetable broth
1 (16 oz) package baby carrots
1/3 cup half-and-half
1 tsp salt
Toppings to garnish: Chopped fresh chives, sour cream, chopped dried chile peppers
Remove 2 tsp adobo sauce from can; reserve peppers and remaining sauce for another use.
Saute onion in oil in a Dutch oven over medium heat 3-4 minutes or until tender. Stir in broth, carrots and 2 tsp adobo sauce; cover, increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15-20 minutes or until carrots are tender. Remove from heat and let cool 10 minutes.
Process carrot mixture in a blender until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven. Stir in half-and-half and salt. Cook over low heat 2-4 minutes until heated through. Serve with toppings!