Carrot Soup with Hot Chili Sauce

This beautiful and tangy soup is perfect year-around, but we love it in the fall to blend with the orange and red colors of the trees. It is very simple and healthy. But my favorite part of this soup is thinking about how my grandson, Gabriel, age 2 1/2, eats it with gusto.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped fine (about 1 ½ cups)
• 8 medium carrots, peeled and sliced into 1 inch pieces
• 1 1/2 tsp. ground cumin
• 1 tsp. salt, or to taste
• 6 cups vegetable broth
• hot chili sauce (Sriracha) to garnish

Heat olive oil in large stockpot or Dutch oven over medium-high heat. Add onions; cook, stirring occasionally, until onions begin to soften, about 2 minutes. Add carrots, cumin, and salt, and cook while stirring for about 3 minutes. Add broth, cover, and simmer for 30 minutes until carrots are very tender. Purée with an immersion blender until smooth.
Serve hot, garnished with a swirl of hot chili sauce.