Ingredients
Units
- 1 pound of carrots, chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 3 Tbsp olive oil
- 2 cups veg stock
- 2 cups water
- 1 cup half and half or non-dairy creamer
- salt and pepper to taste.
- 1 jalapeño pepper
Instructions
- Roast jalapeno pepper by placing pepper under broiler or over a gas burner to till blackened.
- Chop onions, carrots and garlic. Sauté in canola oil for 10 minutes or until onion is translucent and carrot starts to soften.
- Add stock and water, bring to a boil and cook for 40 minutes or until carrots are soft and easy to mash.
- With an immersion blender, blend soup till you have reached your desired consistency. Add half and half or non-dairy creamer, mix and simmer for another 10 minutes.
- Garnish soup with roasted jalapenos.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Holiday