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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.
5 from 2 votes
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
  • ½ teaspoon cumin
  • Salt and pepper (to lightly season the carrots)

Spicy Roasted Carrot Soup

  • 2 tablespoon 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)
  • ½ teaspoon cumin
  • 3 dashes smoked paprika
  • 1 pinch cinnamon* (see notes)
  • 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

  • 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 ‘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 ½ 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
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