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Creamy Carrot and Cannellini Bean Soup with Smoked Serrano Chile Oil Drizzle

1 Tbs olive oil
2 garlic cloves, minced
4 carrots, diced
2 Tbs fresh Rosemary, minced
1 Tbs fresh Oregano, minced
2 Tbs tomato paste
4 cups chicken stock
3 cans cannellini beans, rinsed and drained

Add oil to skillet and saute garlic until golden. Add carrots and herbs and cook until soft. When almost soft make a well in center of pan and add tomato paste. Cook a few minutes until it turns a deep red color then mix with carrots and continue cooking.

In a large pot over medium heat add 3 cans of cannellini beans and your chicken stock reserving about a 1/4 cup. Add cooked carrots and herbs to this pot.  Take your reserved stock and deglaze the carrot pan. When finished add this liquid to the soup pot.   Bring everything to a boil and let it simmer for about 10-12 minutes. 

Using an immersion blender mix soup until creamy right in the pot.  Add salt and pepper to taste.  Spoon into bowls, drizzle with Smoked Serrano Chili Oil (see below) and serve immediately.


Smoked Serrano Chile Oil

1/4 cup olive oil
3-4 Dried Smoked Serrano Chile

Cut chilies into a few large pieces place in oil over low heat.  Continue to cook until oil becomes fragrant about 15 minutes.  Remove from heat and use.