CHILI PUREE

 SOAK. Cut the tops off dried chiles, then open and remove seeds. Place in bowl and cover with hot or boiling water to let soak for 20 minutes, or until soft. Once softened remove from bowl and add to a blender, reserving the soaking liquid.

BLEND. Add garlic, onion, cloves, teaspoon maple syrup, cumin, salt and a tablespoon of the soaking liquid to blender and blend, adding more soaking liquid as needed to create a smooth puree. Set aside.

SOUP

SWEAT. In a large pot or dutch oven, heat the grape-seed oil over medium heat. Add onion and a pinch of salt and lower heat to sweat onions for about 20 minutes. Once onions are translucent and slightly browned, add carrots, potatoes, some salt, and spices. Turn the heat back up to medium and saute for 1-2 minutes. 

BROTH. Add 4 cups veggie broth and 2 cups water. Stir in the chile puree. Note: the recipe makes a little more than 1/2 cup of puree, so start with half and build, depending on how hot you like it. Bring to a boil, reduce heat to low, cover simmer for 20 minutes, until vegetables are tender.

ADD. Stir in the lime juice and cilantro. Check seasonings and adjust to taste.

GARISH AND SERVE. Serve soup in separate bowls and let guests add in toppings.