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Spicy Roasted Carrot Soup

Sweet, roast-y carrot soup gets spiked with a smoky, subtle heat to create a comforting complex Spicy Roasted Carrot Soup.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 252 kcal
Course: Main Course , Soup
Cuisine: Mexican-American Fusion

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)

Instructions

Roasted Carrots
    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.