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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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My own Thanksgiving creation Ingredients:
2 heads garlic, roasted |
olive oil |
7 cloves garlic, minced |
3 onions, diced |
1 cup cherry tomatoes, halved |
2 cups carrots, shredded |
6 russet potatoes, peeled and sliced thinly |
2 cups vegetable broth |
2 cups water |
1/2 teaspoon dried chili pepper flakes |
1 teaspoon rubbed sage |
1 teaspoon pureed chipotle chile |
3/4 teaspoon liquid smoke |
sea salt |
fresh ground pepper |
Directions:
1. Saute onions and fresh garlic in oil in a Dutch oven, slowly, over low heat, until the onions are almost caramelized.
2. Add the cherry tomatoes, and let cook at same temperature while you peel& slice the potatoes.
3. Add the grated carrot, the potatoes, the stock& water.
4. You may need to add more stock or water, if the potatoes are not covered.
5. Add the chile flakes, and the rubbed sage, and bring to a boil over med-high heat.
6. Cover and let simmer on low until poatoes are tender, about 20 minutes.
7. Add chipotle puree, (simply a can of chipotle peppers pureed- will keep in fridge in a clean jar for roughly a month, and is awesome in all kinds of stuff, especially chili), the roasted garlic, and liquid smoke, salt and pepper to taste.
8. Puree the soup in the pot using an immersion blender, until creamy.
9. Hope you like it!
10. You can add more heat if you like, by adding more chipotle puree and/or chile flakes.
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