Smoky Potato Soup

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. 1

   Saute onions and fresh garlic in oil in a Dutch oven, slowly, over low heat, until the onions are almost caramelized.

2. 2

   Add the cherry tomatoes, and let cook at same temperature while you peel& slice the potatoes.

3. 3

   Add the grated carrot, the potatoes, the stock& water.

4. 4

   You may need to add more stock or water, if the potatoes are not covered.

5. 5

   Add the chile flakes, and the rubbed sage, and bring to a boil over med-high heat.

6. 6

   Cover and let simmer on low until poatoes are tender, about 20 minutes.

7. 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. 8

   Puree the soup in the pot using an immersion blender, until creamy.

9. 9

   Hope you like it!

10. 10

    You can add more heat if you like, by adding more chipotle puree and/or chile flakes.