Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use.
Sauté onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Stir in broth, carrots, and 2 tsp. adobo sauce; cover, increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15 to 20 minutes or until carrots are tender. Remove from heat, and let cool 10 minutes.
Process carrot mixture in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven. Stir in half-and-half and salt. Cook over low heat 2 to 4 minutes or until thoroughly heated. Serve with desired toppings.
It's pretty good, I used chalula sauce instead of adobe which gave the kick I wanted however you need a lot salt as well to get rid of that earthy carrot flavor which I thought was a bit dissapointing as carrot soup is usually sweet... Maybe I'll add more onion next time.