Best Chipotle Carrot Soup Recipes

CHIPOTLE CARROT SOUP

Chipotle Carrot Soup image

Provided by Katie Lee Biegel

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 tablespoon adobo chile sauce (from a can of chipotle chiles)
2 bunches carrots, scrubbed, tops removed, cut into chunks
2 teaspoons kosher salt
Freshly ground black pepper
4 cups vegetable stock or chicken stock
Juice of 1 lime
Toasted pumpkin seeds
Crumbled queso fresco
Fresh cilantro leaves

Steps:

Heat the oil in a Dutch oven or large, heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring frequently, until the onion starts to soften, 3 to 4 minutes. Add the garlic, cumin, and adobo and cook until very fragrant, about 1 minute. Add the carrots, salt and pepper to taste and stir until everything is fully coated. Pour in the stock. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 20 to 25 minutes, or until the carrots are tender. Remove from heat. Transfer the soup to a blender or use an immersion blender to blend until smooth. Add the lime juice.
Top each serving with pumpkin seeds, cheese, and cilantro.

CHIPOTLE CARROT SOUP

Chipotle Carrot Soup image

This vegetarian soup packs big flavor and I love that it is made in just one pot. The cilantro and cotija balance the heat from the chipotles in adobo sauce, but if you prefer mild seasoning, use as little as one teaspoon adobo sauce. -Rebecca Jennex, Warren, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings (2-1/2 quarts)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons adobo sauce from canned chipotle peppers
1-1/2 teaspoons salt
1/2 teaspoon adobo seasoning
3/4 teaspoon ground cumin
1/2 teaspoon pepper
2 pounds carrots, chopped
6 cups vegetable stock
1/2 cup roasted sweet red peppers, chopped
1 tablespoon lime juice
1/2 cup Cotija cheese
1/4 cup minced fresh cilantro
Lime wedges, optional

Steps:

In a Dutch oven heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in adobo sauce, salt, adobo seasoning, cumin and pepper. Add carrots and stock; bring to a boil. Reduce heat. Simmer, covered, until carrots are tender, about 20 minutes., Add roasted peppers; remove soup from heat. Cool slightly. Process in batches in blender or food processor until smooth. Return to pan; stir in lime juice. Heat through. Serve with Cotija cheese, cilantro and if desired, lime wedges.

Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 967mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

CREAMY CHIPOTLE CARROT SOUP

CREAMY CHIPOTLE CARROT SOUP image

Categories Carrot

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 pound carrots, peeled and diced
2 potatoes, peeled and diced
1 canned chipotle pepper (in adobo sauce), minced
1 tablespoon adobo sauce (from canned chipotle peppers)
2 cups low-sodium chicken broth
1 cup heavy cream
Salt and ground black pepper
Sliced scallions, to serve

Steps:

In a large, deep pot over medium, heat the oil. Add the onion and garlic and cook until lightly browned, about 10 to 12 minutes. Add the carrots, potatoes and chipotle. Cook for 5 minutes, then add the adobo sauce and broth. Bring to a simmer and cook until the carrots and potatoes are tender, about 30 minutes. Working in batches, transfer the soup to a blender and purée until smooth. Return the soup to the pot and return to a simmer. Stir in the cream and season with salt and pepper. Serve topped with sliced scallions. Nutrition information per serving: 300 calories; 150 calories from fat (50 percent of total calories); 17 g fat (8 g saturated; 0 g trans fats); 45 mg cholesterol; 33 g carbohydrate; 5 g fiber; 7 g sugar; 5 g protein; 115 mg sodium.