Creamy Chipotle Carrot Soup

Saw this in the newspaper and normally don't even try it, but it is delicious.

Creamy Chipotle Carrot Soup

2 T olive oil

1 large yellow onion, diced

2 cloves garlic minced

1 pound carrots, peeled and diced

2 potatoes, peeled and diced

1 canned chipotle pepper minced

1 T adobo sauce from canned peppers

2 cups low sodium chicken broth

1 cup heavy cream

Salt and pepper

Green onions, garnish

Heat oil in deep heavy pot.  Add the onion and garlic and cook until lightly browned, about 10-12 minutes.  Add the carrots and potatoes and chipotle.  Cook 5 minutes, then adobob sauce and broth.  Bring to a simmer and cook until carrot and potatoes are tender, 30 minutes.

Working in batches, transfer the soup to blender and puree till smooth.  Return the soup to the pot and return to a simmer.  Stir in the cream and season with salt and pepper.  Serve with sliced scallions.