Sriracha Chicken Soup
This is a great chicken and black bean soup with roasted tomatoes and carrots for a chilly night! The spice and sweetness work together to warm you right up.
Preheat an oven to 500 degrees F (260 degrees C).
Line a baking sheet with aluminum foil.
Roast tomatoes in preheated oven on the prepared baking sheet until completely softened about 25 minutes.
Transfer tomatoes to a cutting board to cool.
Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
Roast carrots in preheated oven until tender about 25 minutes.
Heat a large skillet over medium-high heat.
Toast onion slices garlic cloves and jalapeno pepper in the skillet until beginning to char 5 to 7 minutes.
Peel cooled tomatoes and put in a blender bowl; add onion garlic jalapeno pepper Sriracha chile sauce and 1 1/2 teaspoons cinnamon and puree until smooth.