Carrot and orange soup

Place the Ancho chile in a small bowl, cover with hot water, and let it rehydrate for 15-20 minutes until softened. Drain, reserving a small amount of the soaking liquid.

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

Add the Garlic cloves and Carrots to the pot. Sauté for another 8-10 minutes, stirring occasionally, until the carrots begin to soften slightly.