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  • Chipotle Carrot Dip
    Chipotle Carrot Dip 2 lbs. carrots 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 3 cloves garlic 1 1/4 tbsps. chipotle vanned chili puree 1 1/2 tbsps. cumin 1 tbsp. fresh ginger kosher salt to taste Garnish with Calamata olives, feta and fresh herbs Bring a stockpot of water to a boil. Peel and cut carrots into uniform size, and add to boiling water. Cook until tender, about 15 minutes. Strain and cool carrots, then add to a food processor. Add the remaining ingredients to the food processor and process until smooth. Let chill in the refrigerator for at least 1 hour before served. You can garnish with crumbled feta cheese, chopped Calamata olives, or fresh herbs if you like, and enjoy! Recommend you serve this with pita chips. Serves 6.
    in Food > Vegetarian with carrot chipotle dip
  • Chipotle Pumpkin Soup
    Chipotle Pumpkin Soup 4 cups vegetable broth 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chili powder ½ teaspoon ground cumin ? teaspoon chipotle powder 1 15 ounce can pumpkin puree 1 15 ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed ¾ cup salsa, mild, medium or hot Place 1/3 cup of the broth in a large pot. Add the onion and garlic. Cook, stirring occasionally for about 3 minutes, then add the chili powder, cumin and chipotle powder. Cook and stir for 1 minute. Add the remaining ingredients and mix well. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally to make sure the pumpkin is well mixed into the broth. Hint: This is wonderful with a scoop of hot brown rice
    in Food > Vegetarian with black-bean chipotle corn pumpkin salsa soup

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