Heat a large skillet (cast iron is preferable) over medium heat and prep onion, garlic and carrot.
Once hot, add oil, onion, garlic, and carrot and season with a healthy pinch each salt and pepper.
Stir to coat and cover - cook for 4 minutes, stirring occasionally.
Remove cover and add diced tomatoes, cumin, chili powder and a healthy pinch more salt and pepper. Stir, reduce heat to low, and simmer for 2-3 minutes, stirring occasionally.
Transfer mixture to a food processor or high speed blender and add chipotle pepper, vegetable stock, sweetener, and lime juice. Blend until creamy and smooth. Taste and adjust seasonings as needed.
Serve warm, at room temperature, or - as I prefer it - refrigerated. Keeps in the fridge for at least 7-10 days.
*Chipotle peppers in adobo sauce can be found in the Mexican sections of most grocery stores, and virtually all Mexican grocery stores. Look for a short can with a picture of dark red peppers! *Nutrition information is a rough estimate.