Carrot & Hot Pepper Soup

AKA .. refrigerator round-up .. one of my favorite kitchen games! When I have an excess of small food tidbits in the fridge (a little bit of gorgonzola, one jalapeno, carrots that aren't quite crispy enough to be toothsome) its time to make soup!

This soup is mostly carrot based, so it is on the sweet side with a lovely velvety texture, then leaves a medium heat in your mouth.

INGREDIENTS

4	-	Carrots, Large
1	-	Pasilla Chili
2	-	Jalapeno Chilies
2	-	Roma Tomatoes
1	-	Yellow Onion
3	cloves	Garlic
1	tsp	Fennel Seed
3	sprigs	Thyme
1	-	Lemon (juice & zest)
1	Tbl	Gorgonzola
1	Tbl	Brown Sugar
		Salt & Pepper to taste

DIRECTIONS

1. Roast chilies, onions and tomatoes and garlic, with a little olive oil and salt, in a 400° F oven until they are nicely browned and softened.
2. Chop carrots roughly and in a large pot, cover in water and bring to a simmer.
3. Add Fennel seed, lemon zest and Thyme sprigs when the pot reaches a simmer.
4. When carrots are tender, add everything else and remove woody part of Thyme sprigs
5. Blend with an immersion blender until smooth and thick. (if its too thin you can always reduce it as desired)
6. Salt & Pepper to taste. 
7. Garnish with chili slices, extra Gorgonzola cheese, yogurt and fresh cracked pepper. Serve with crusty bread.