• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Midwexican

Hiya! I'm Christina Tino Marie Koncker, and I'm "Bringing the heat to Midwestern eats, served with a slice of Minnesota nice."

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Snacks
    • Dessert
    • Condiments
    • Reviews
  • Sparkling Water Reviews
  • About
  • Work With Me!

Spicy Roasted Carrot Soup

December 2, 2017 by Tino Marie Leave a Comment

Please share! šŸ™‚
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Email this to someone
email
Share on Yummly
Yummly
Share on Reddit
Reddit

This roasted jalapeno carrot soup is creamy, bold, and comforting, the spiciness playing beautifully against lovely roasted carrots pureed to perfection.

Jump to Recipe

Carrots often get the short end of the stick, don’t they?

Playing the supporting role in meal preparation, often served raw alongside other veggies with dip or chopped up and tossed into vegetable soups and stir-frys.

I’m guilty of putting baby in the corner. When I think carrot my mind subconsciously drifts to what I can pair with the humble orange vegetable. And because I love me some stir-fry.

But thanks to a picture of an impressively orange, beautifully styled roasted carrot soup that showed up in my Pinterest feed, I’ve come to see carrots in a new light. Because I drank that glorious-looking soup up with my eyes, and then immediately wanted it in my tummy.

Jalapeno Carrot Soup

Fast-forward through several roasted carrot soup iterations and experimentations. And plenty of taste-testing.

The result? SPICY ROASTED CARROT SOUP.

The thing about roasted carrots? The cooking process transforms a carrot’s flavor, bringing forward a beautiful sweetness. And if there’s one thing I know about sweetness, it’s that you should bring on the spicy!

The jalapeno may be a vegetal star (hello, jalapeno poppers!), but here, today, it’s supporting the carrot in this sweet, subtly smoky, and spicy jalapeno carrot soup.

I wanted this roast-y carrot soup to be easy to make but layered with flavor. In an, I want to be lazy and not have to go out of my way to buy obscure ingredients way, but I also wanted it to taste comfortingly complex. Like a warm, welcome hug from the inside out.

Plus, you can totally multitask as you make this Spicy Roasted Carrot Soup.

How do you roast carrots?

Ingredients

  • 1 (2-pound) bag of carrots, peeled and cut into quarters
  • Drizzle of olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper, to lightly season the carrots

Instructions

  1. For simple roasted carrots, wash and peel a 2-pound bag of carrots. Cut each carrot into quarters.
  2. Preheat your oven to 425 degrees Fahrenheit.
  3. Add prepared carrots to a baking sheet. Drizzle with olive oil and add seasonings of your choosing. For this Spicy Roasted Carrot Soup you’ll want to add cumin, salt, and pepper. It may seem an unlikely pairing, but the cumin adds an addictive and subtle citrus-y smokiness. I like to give the carrots a light coating of salt and pepper, but add as much or as little seasoning as you prefer.
  4. Rub the olive oil and seasonings all over the carrots, until well coated.
  5. Bake for approximately 25-30 minutes, until tender. And there you have it, roasted carrots!

What ingredients do I need to make Spicy Roasted Carrot Soup?

To make this jalapeno carrot soup you will need the following ingredients:

  • 2 pounds roasted carrots (see above for instructions)
  • 2 tablespoons of butter
  • 1 medium yellow onion, finely diced
  • 2 large cloves of garlic, finely diced
  • 1 jalapeno pepper, seeds removed, finely diced
  • 4 cups chicken stock (or vegetable stock)
  • 1/2 teaspoon cumin
  • 3 dashes smoked paprika
  • Pinch of cinnamon
  • 1 chipotle en adobo pepper
  • Salt and pepper, to taste
  • 1/2-1 cup water (optional, but wait until the very end to add)

How do I make Spicy Roasted Carrot Soup?

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 ā€˜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 1/2 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.
Sweet, roast-y carrot soup spiked with a smoky, subtle heat.

As the carrots get where they need to be in the oven, prep the rest of the ingredients so that by the time the carrots are done roasting, you’re ready to just toss ā€˜em in and finish the soup.

Sweet, roast-y carrot soup spiked with a smoky, subtle heat.

Boom. Multi-task for the win.

Serve yourself up a bowl. Okay, PAUSE. This Spicy Roasted Carrot Soup. Upon first bite, the roast-y sweetness of the carrots hits then is followed by a smoky, subtle heat. It’s a warming heat, the kind that slowly and delightfully builds. It’s so addictive. Good thing carrots are good for you, right?

What goes with roasted carrot soup?

I like adding a few swirls of crema. It’s nice and cooling against the spice of the soup. You could also add a dollop of sour cream or stir in some heavy cream. Or add some crunch by tossing in some croutons or crunchy pepitas. MMMMM.

Spicy Roasted Carrot Soup

How long does roasted carrot soup last?

Store in the refrigerator in a covered container for up to 5 days, or freeze for up to 3 months.

If you like this soup, try these other awesome soup options:

  • Zesty Baked Potato Soup
  • Creamy Baked Sweet Potato Soup
  • Roasted Cauliflower Corn Chowder
Spicy Roasted Carrot Soup

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course, Soup

Ingredients
  

Roasted Carrots

  • 1 2-pound bag of carrots, peeled and cut into quarters
  • Drizzle olive oil
  • 1/2 tsp cumin
  • Salt and pepper (to lightly season the carrots)

Spicy Roasted Carrot Soup

  • 2 tbsp 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 4 cups chicken stock (or vegetable stock)
  • 1/2 tsp cumin
  • 3 dashes smoked paprika
  • 1 pinch cinnamon* (see notes)
  • 1 1 chipotle en adobo pepper
  • 2 pounds roasted carrots
  • salt and pepper, to taste
  • 1/2-1 cup water (optional, wait until the very end to add)

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’tworry 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 ā€˜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 1/2 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

*When I say a pinch, 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.
Keyword jalapeno carrot soup, roasted carrot soup, roasted carrots, spicy roasted carrot soup
Tried this recipe?Let us know how it was!
Sweet, roast-y carrot soup spiked with a smoky, subtle heat.
  • Facebook
  • Twitter
  • Instagram
  • Pinterest

Filed Under: Dinner, Lunch Tagged With: carrot, carrot soup, creamy carrot soup, cumin, dinner, hot roasted carrot soup, jalapeno, lunch, roasted carrot soup, soup, spicy roasted carrot soup

Previous Post: « Spam Torta
Next Post: Jalapeno Pickle Roll-Ups »

Reader Interactions




Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow me!

  • Facebook
  • Twitter
  • Instagram
  • Pinterest




Featured Posts

Smoky Air Fryer Chickpeas

Crispy Air Fryer Chickpeas

These smoky little Air Fryer Chickpeas offer a healthy, low-carb alternative to processed snacks when crunchy cravings strike. I first encountered crunchy chickpeas in the snack aisle. A successful impulse purchase was made that day. I enjoyed them. I believe they were seasoned simply with sea salt. They were delightfully crunchy and light.  However, I…

Read More »

Tex-Mex Pasta Salad

Tex-Mex Pasta Salad

This festive Tex-Mex Pasta Salad is a summer picnic side dish MUST, featuring a delicious homemade Jalapeno Lime Vinaigrette.

Mashed (White) Sweet Potatoes with Chipotle Honey Butter

Mashed sweet potatoes with chipotle honey butter

Mashed Sweet Potatoes with Chipotle Honey Butter offers a sweet and smokey side that instantly perks up pork and poultry mains.  Did you know that white sweet potatoes are a thing? I didn’t. Imagine my confusion upon seeing a pale white interior upon peeling, instead of the brilliant orange sweet potato I assumed I had…

Read More »

Footer




Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking ā€œAcceptā€, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.

CookieDurationDescription
cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

Functional

Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.

Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

Advertisement

Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.

Others

Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.

SAVE & ACCEPT