Chipotle Carrot Soup

If you’re a fan of smoky spiciness, 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 recipe to make, but the result is truly memorable. It’s a good one to pull out to impress family and friends alike.

chipotle carrot soup
Chipotle carrot soup, plated and topped with heavy cream and paprika

If you want to add some additional spiciness to this chipotle carrot soup, you could use a little more chipotle pepper. But with it, comes additional smokiness and potentially more adobo sauce. The flavor balance can be tipped. Instead, we recommend simply adding in some crushed red pepper or a dash of cayenne pepper. Both bring heat with a neutral flavor profile, so the soups flavor stays as expected beyond the spiciness.

See it being made:

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chipotle carrot soup

Chipotle Carrot Soup

Smoky, spicy, and earthy sweet
5 from 5 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Servings 4 servings
Calories 424 kcal


  • 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: 424kcalCarbohydrates: 32gProtein: 8gFat: 31gSaturated Fat: 15gCholesterol: 82mgSodium: 925mgPotassium: 977mgFiber: 7gSugar: 7gVitamin A: 18855IUVitamin C: 21.5mgCalcium: 125mgIron: 4.3mg
Keyword Chili Powder, Chipotle Pepper, Paprika
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on May 18, 2024 to include new content.
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Robert Hine

5 stars
I made this just as the recipe stated. What a delicious and earthy mix. I also did a second batch with an apple and a half..just laying around,,,,still amazing !!!!!!! I WILL make this again,