Louise’s Creamy Chipotle Carrot Soup (and Cauliflower Steaks)

We have such great friends.  Friends who welcome us into their house even if they’re not there.  Friends who adjust dinner menus according to our newly vegan ways.  This amazing creamyspicysmokyhearty soup pleased everyone at the table.  A perfect soup for chilly weather.  And actually, pretty tasty chilled.  And, as most complexly-flavored foods are, better the next day.  Mmmmmm….yummy!

soup yum1

Run out to the garden or the produce section to gather up what you need:

soup ingredients

  • 1 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 pound of carrots, peeled and diced (about 6 large-ish carrots)
  • 2 potatoes, peeled and diced
  • 1 chipotle pepper (canned in adobo sauce), minced
  • 1 TBSP adobo sauce (from the can)
  • 2 cups No Chicken broth , plus more to saute veggies
  • 1 cup non-dairy milk
  • salt and pepper to taste
  • sliced scallions to garnish

In a large, deep pot over medium heat, saute the onions and garlic in 2-3 TBSP of the broth.  Cook until starting to caramelize, about 10-12 minutes–adding additional broth as needed to prevent sticking.

saute onions and garlic

Add the carrots, potatoes and chipotle.  Cook for 5 more minutes.

add carrots potatoes and chipotle

Add 2 cups broth and adobo sauce.  Bring to a simmer, cover and cook until potatoes and carrots are tender, about 30 minutes.

add broth and adobo

Remove from heat and blend with an immersion blender, or in batches in a regular blender.

remove from heat and blend

Keep blending until smooth.

blend until smooth

Return to low heat and add the non-dairy milk and season to taste.

add soy milk and season

Serve garnished with chopped scallions and roasted cauliflower steaks.  (Recipe below.)

serve with cauliflower steaks

The Roasted Cauliflower Steaks couldn’t be simpler!  All you need is:

ingredients for cauliflower steaks

  • 1 head of cauliflower
  • salt and pepper
  • cooking spray

Preheat oven to 425F.  Prepare a baking sheet with parchement paper, silicon mats or cooking spray.

Remove the leaves from the cauliflower and cut the stem off so it will sit flat.

remove leaves

Cut the cauliflower in half, then make two 1/2-inch slices from each side, through the stem so the pieces hold together.  Save the rest for a salad or something….

slice in half then into steaks

Place the steaks on the prepared baking sheet.  Spray lightly with cooking spray, add salt and pepper.  Flip the steaks over and do the same to the other side.

place steaks on prepared pans and season

Place into the oven and bake for 20 minutes, carefully flipping about halfway through the cooking time.  Serve along side the soup for a perfect pairing.  Yum!  Roasted cauliflower is so sweet and tender.  Yummy on it’s own, alternating bites with the soup, or even dipped into the soup.

cauliflower yum

I love, love, love the balance of smoky-spicey from the chipotle, sweet from the carrots, and hearty from the potatoes in this soup.  Perfect as an appetizer or with the cauliflower steaks as a meal!  Yummy vegan-wonderfulness!

soup yum2

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8 Comments

Filed under appetizer, comfort food, dairy-free, dinner, Garden produce, lunch, recipe, side dish, Vegetarian

8 responses to “Louise’s Creamy Chipotle Carrot Soup (and Cauliflower Steaks)

  1. Louise Sherrill

    what a great meal! I found that the adobo flavors intensified the next day as well. How did it compare to the “heavy cream” version?

  2. Pingback: Louise’s Black Bean Soup | Somethin' Yummy

  3. I flew here to learn more about your cauliflower steaks. It will be on my plate by the end of this week!
    Thank you Heidi for this idea.

  4. Making cauliflower steaks tonight!

  5. Pingback: Rainbow Spring Rolls with Spicy Plum Sauce (Served with Thai Cauliflower Soup) | Somethin' Yummy

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