Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	2	heads	roasted	31.29	6.9426	1.3356	0.105
olive oil				-	-	-	-
garlic	7	cloves	minced	31.29	6.9426	1.3356	0.105
onion	3		diced	192.0	44.832	5.28	0.48
cherry tomato	1	cup		-	-	-	-
carrot	2	cups	shredded	104.96	24.5248	2.3808	0.6144
russet potato	6		peeled sliced	-	-	-	-
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
water	2	cups		0.0	0.0	0.0	0.0
chili pepper flake	1/2	teaspoon		-	-	-	-
sage	1	teaspoon	rubbed	-	-	-	-
chipotle chile	1	teaspoon	pureed	-	-	-	-
liquid smoke	3/4	teaspoon		-	-	-	-
sea salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.