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+ servings
chipotle carrot soup

Chipotle Carrot Soup

Smoky, spicy, and earthy sweet
Course Soup
Keyword Chili Powder, Chipotle Pepper, Paprika
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 424kcal


  • 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.



Calories: 424kcal | Carbohydrates: 32g | Protein: 8g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 925mg | Potassium: 977mg | Fiber: 7g | Sugar: 7g | Vitamin A: 18855IU | Vitamin C: 21.5mg | Calcium: 125mg | Iron: 4.3mg