Earthy sweet and smoky…
If you’re a fan of smoky spiciness (and who isn’t), chipotle carrot soup is all sorts of delicious. There’s that earthy sweetness of carrot paired with the smoky earthiness of chipotle pepper in adobo sauce that’s so distinct. We toss in a little chili powder to enhance that earthy flavor a little more (a trifecta of earthiness, we know…and love it). This is a simple soup to make, but the result is truly memorable. It’s a good one to pull out to impress family and friends alike.
Want a spicy carrot soup without the smokiness? Try this recipe out. Cayenne pepper stars.
Chipotle Carrot Soup
- 7 carrots medium-sized, peeled and diced (approximately 1 pound)
- 2 potatoes peeled and diced
- 2 cloves garlic minced
- 1 large yellow onion diced
- 1 chipotle pepper minced (from chipotle in adobo sauce)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon adobo sauce from the chipotle in adobo sauce
- 1 teaspoon chili powder
- Salt and pepper to taste
- Paprika as garnish
Heat the olive oil in a soup pot (or high-sided pan) to medium and sauté the garlic and onion until the onion is soft and translucent (approximately 10 minutes).
Add the carrots, potatoes, and chipotle pepper. Continue to cook the mix, stirring often, for 5 minutes.
Add the chicken broth and adobo sauce. Bring the mix to a simmer, then slightly lower heat and cook the soup for 30 minutes, or until the carrots and potatoes are softened.
Using a hand blender, process the soup in the pot until it's smooth (or work in batches in a blender, pouring the blended soup into a soup pot once processed).
Increase the heat to medium again and bring the soup once more to a simmer. Add the heavy cream and chili powder - stir to combine. Add salt and pepper to taste, sprinkle with paprika for color, then serve.