Spicy Roasted Carrot Soup
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
252 kcal
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Course
Main Course, Soup
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Cuisine
Mexican-American Fusion
Spicy Roasted Carrot Soup
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Sweet, roast-y carrot soup gets spiked with a smoky, subtle heat to create a comforting complex Spicy Roasted Carrot Soup.
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Ingredients
Roasted Carrots
- 1 2-pound bag of carrots (peeled and cut into quarters)
- Drizzle olive oil
- ½ teaspoon cumin
- salt and pepper (to lightly season the carrots)
Spicy Roasted Carrot Soup
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, finely diced
- 1 jalapeno pepper, seeds removed, finely diced (or less if you don't want it too spicy)
- 4 cups chicken stock (or vegetable stock)
- ½ teaspoon cumin
- 3 dashes smoked paprika
- 1 pinch cinnamon
- 1 chipotle en adobo pepper
- 2 pounds roasted carrots
- salt and pepper (to taste)
- ½-1 cup water (optional, wait until the very end to add)
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Instructions
Roasted Carrots
- Preheat oven to 425 degrees Fahrenheit. Add prepared carrots to a baking sheet. Drizzle with olive oil, add cumin, salt, and pepper. I like to give the carrots a light coating of salt and pepper, but add as much or as little seasoning as you prefer. Rub the olive oil and seasonings all over the carrots, until well coated.
- Bake for approximately 25-30 minutes, until tender. Don’t worry if the carrots are a little firm, they’ll soften up as they simmer in the oup.
Spicy Roasted Carrot Soup
- As your carrots roast away, begin prepping the rest of the veggies. Add 2 tablespoons (or two generous pats of butter) to a pot and turn to medium heat. Once the butter has melted add the onion, garlic, and jalapeno pepper. Saute for 8 to 10 minutes or so, stirring occasionally, until softened.
- Add chicken stock (or vegetable stock), cumin, paprika, cinnamon, chipotle en adobo pepper, and a few dashes of salt and pepper, and increase heat to medium-high. If your roasted carrots are done at this point, toss ‘em in too.
- Simmer for around 10 minutes (once the carrots have been added), then bust out your stick blender. You’ll want to reduce your heat to low or remove the pot from the burner as you blend. Blend, blend, blend until smooth.
- If your soup is a bit paste-like at this point (as it usually is for me), add some water. Slowly add water, blending after each addition, until you achieve the consistency you desire. I find I usually need to add at least ½ cup of water because I like my soup to be thick, but definitely not reminiscent of jarred baby food.
- Taste your soup, and add additional salt and pepper, if desired.
Notes
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
- When I say a pinch of cinnamon, I literally mean a pinch. Cinnamon is potent and we don’t so much want the flavor as the warming effect it contributes to the soup.
Nutrition Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
34g
(11%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
549mg
(23%)
Potassium
1072mg
(31%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
38518IU
(770%)
Vitamin C
26mg
(29%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 549mg | 23% |
| Potassium | 1072mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 38518IU | 770% |
| Vitamin C | 26mg | 29% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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