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  • All Year
  • 1 hour
  • Serves 4

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Chipotle Olive Oil

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Red Apple Balsamic Vinegar

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Sicilian Sea Salt

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Chipotle Olive Oil & Red Apple Balsamic

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Chipotle Carrot Soup with Red Apple Balsamic

Sweet apple balsamic, Spicy Chipolte Olive Oil and crisp bacon make this soup a real treat!

Ingredients

  • 6 slices bacon
  • ¼ C SOOC Red Apple Balsamic Vinegar
  • ¼ medium onion chopped
  • 1 ½ lb carrots, peeled & sliced into ¼-inch rounds
  • 1 T SOOC Chipotle Infused Olive OIl
  • 2 T honey
  • 2 ¾ C water, vegetable stock or chicken stock
  • SOOC Sicilian Sea Salt
  • freshly, thinly sliced scallions
  • 4 T créme fraîche
  • a few thin slices of red chili
  • SOOC Chipotle Oil as garnish
  • 1 small red apple, julienned, for vegetarian option
  • juice of ½ lemon

Directions

  • 1. Preheat oven to 400°F. Lay bacon on a sheet tray & baking rack. Using a pastry brush, brush Red Apple Balsamic Vinegar on both sides. Bake for 20 minutes, basting with more balsamic every 5 minutes. Remove from oven.
  • 2. Heat Chipotle Olive Oil in a medium sauce pan. Add onion & a pinch of salt. Sweat at a medium-low heat for 8-10 minutes.
  • 3. Add carrots with a pinch of salt & sweat for 10 minutes more. Add in honey & lemon juice.
  • 4. Cover the carrots with water or stock & simmer for 20 minutes until carrots are tender. Purée in a food processor or blender, adding more liquid if necessary to reach desired consistency. Add seasoning if desired.
  • 5. Ladle into warmed bowls. Garnish with a dollop of créme fraîche, red apple, bacon, fresh scallions & chilis; drizzle with Chipotle Olive Oil.
  • 6. Vegetarian option: Toss apple slices with Red Apple Balsamic Vinegar, scallions, chilis & garnish over créme fraîche.

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Chipotle Carrot Soup with Red Apple Balsamic

  • All Year
  • 1 hour
  • Serves 4

Sweet apple balsamic, Spicy Chipolte Olive Oil and crisp bacon make this soup a real treat!

Ingredients

  • 6 slices bacon
  • ¼ C SOOC Red Apple Balsamic Vinegar
  • ¼ medium onion chopped
  • 1 ½ lb carrots, peeled & sliced into ¼-inch rounds
  • 1 T SOOC Chipotle Infused Olive OIl
  • 2 T honey
  • 2 ¾ C water, vegetable stock or chicken stock
  • SOOC Sicilian Sea Salt
  • freshly, thinly sliced scallions
  • 4 T créme fraîche
  • a few thin slices of red chili
  • SOOC Chipotle Oil as garnish
  • 1 small red apple, julienned, for vegetarian option
  • juice of ½ lemon

Directions

  • 1. Preheat oven to 400°F. Lay bacon on a sheet tray & baking rack. Using a pastry brush, brush Red Apple Balsamic Vinegar on both sides. Bake for 20 minutes, basting with more balsamic every 5 minutes. Remove from oven.
  • 2. Heat Chipotle Olive Oil in a medium sauce pan. Add onion & a pinch of salt. Sweat at a medium-low heat for 8-10 minutes.
  • 3. Add carrots with a pinch of salt & sweat for 10 minutes more. Add in honey & lemon juice.
  • 4. Cover the carrots with water or stock & simmer for 20 minutes until carrots are tender. Purée in a food processor or blender, adding more liquid if necessary to reach desired consistency. Add seasoning if desired.
  • 5. Ladle into warmed bowls. Garnish with a dollop of créme fraîche, red apple, bacon, fresh scallions & chilis; drizzle with Chipotle Olive Oil.
  • 6. Vegetarian option: Toss apple slices with Red Apple Balsamic Vinegar, scallions, chilis & garnish over créme fraîche.