Creamy Mexican Carrot Soup Recipe

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Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

2 tablespoons vegetable oil

2 cups red onions, coarsely chopped

1/4 plus 1/8 teaspoon ground cumin

1/4 plus 1/8 teaspoon ancho chili powder

8 cups carrots, coarsely chopped

7 cups reduced-sodium vegetable broth

1/2 cup sour cream

1/4 cup plus 3 tablespoons lime juice, fresh-squeezed and strained

1/4 cup plus 1 tablespoon honey

1/4 cup plus 1 tablespoon fresh whole cilantro leaves

1 tablespoon liquid from a can of chipotle chiles en adobo, divided

2 1/2 teaspoons coarse salt

3 1/2-inch thick slices country bread

1/2 cup vegetable oil, divided

3/4 teaspoon coarse salt, divided

1 15-ounce can black beans, rinsed and drained

1/4 cup fresh whole cilantro leaves, plus another 1/4 cup finely chopped fresh cilantro leaves, for serving

2 tablespoons red onions, finely chopped

2 tablespoons lime juice, fresh-squeezed and strained

1 1/2 teaspoons liquid from a can of chipotle chiles en adobo

1/4 teaspoon ground cumin

1/4 teaspoon ancho chili powder

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