Heat the olive oil in a dutch oven over medium-high heat.
Add the carrots and onion and cook, stirring occasionally, for 4 minutes.
Stir in the garlic, serrano, cumin, and 1 tsp salt and cook until fragrant, about 15 seconds.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to medium-low and simmer until carrots are tender, about 20 minutes depending on the size of your carrot slices.
Stir in the cilantro then use an immersion blender to puree until smooth or transfer the soup, in batches, to a stand blender and puree then return the purred soup to the dutch oven.
Keep the dutch oven over medium-low heat and stir in the lime zest and heavy cream then cook until heated through.
16 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE