Crema de Zanahoria con Guajillo

Remove stems and seeds from the Guajillo chile. Place the Guajillo chile in a small bowl and cover with hot water. Let it rehydrate for 15 minutes, then drain and set aside.

Peel and roughly chop the Carrots. Finely dice the White onion and mince the Garlic.

Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Add the White onion and cook until softened and translucent, about 5-7 minutes.