lbs carrots, peeled and chopped into 1/2 inch slices
medium yellow onion, thinly sliced
teaspoon minced garlic
teaspoons of sauce from a can of chipotles in adobo sauce
cups chicken broth
cup fresh squeezed orange juice
Plain Greek yogurt, for serving
In a Dutch oven or other soup pot, melt the butter over medium heat. Add the carrot, onion, and garlic, season with salt and pepper, and stir well. Cover the pot, reduce heat to low, and cook for 15 minutes, stirring occasionally.
Stir in the chipotle pepper, cinnamon, chicken broth, and orange juice and bring to a boil. Continue to boil until the carrots are tender. Blend the soup in a food processor or with an immersion blender. Season with additional salt and pepper, if necessary. Ladle the soup into bowls and top with smoked paprika and Greek yogurt, if desired. Serve hot.