Wednesday: Mexican Carrot Soup with Black Bean Tortillas
My kids like this soup but they LOVE the tortillas. I made them when they were little. Warm, soft and hearty – it’s how I got them to try so many new flavors. They liked to dip them in the soups!
Serves: 4-6 Prep: 15 - 20 Cooking: 45
For the Soup
2 tablespoons vegetable oil
1 large red onion for 2 cups coarsely chopped finely chopped red onions
½ teaspoon cumin
½ teaspoon ancho chili powder
8 cups coarsely chopped carrots
7 cups reduced-sodium vegetable broth
½ cup sour cream, optional
? cup fresh lime juice
¼ cup honey
? cup whole cilantro leaves1 tablespoon liquid from a can of chipotle chiles en adobo,
2 ½ teaspoons coarse salt
For the Black Bean Tortillas
8 flour (wholewheat if you prefer) tortillas
1 can organic refried black beans
1⁄2 cup vegetable oil, divided
3⁄4 teaspoons coarse salt, divided
All of the ingrediants can be prepped ahead for assembly when you are ready. You can even make the tortillas, wrap them in foil and pop the packet in the oven when you are ready.
Preheat the oven to 400°.
Heat the oil in a large, heavy soup pot or Dutch oven over medium-high heat.
When hot, add the onions, cumin, and chili powder and sauté until softened- 6 minutes.
Add the carrots and sauté, stirring occasionally for 5 minutes.
Add the broth and bring to a boil over high heat. Cook until the carrots are
very tender when pierced with a sharp knife, 30 to 35 minutes.
Lay out the tortillas on a flat surface and smear with beans. Roll them up and then tightly wrap them all together in tinfoil.
Place in the oven for 10-12 minutes.
Using an immersion blender or traditional blender, carefully purée until no chunks
Remain. Be careful to only fill your blender halfway and cover with a towel as the hot liquid will rise.
To the blender(or pot if using immersion stick blender), add the sour cream, lime juice, honey, cilantro, chipotle liquid, and salt. Puree to smooth.
Serve hot soup with warmed black bean tortillas.