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.
🌶️ Quick recipe snapshot
| Flavor profile | Sweet, earthy carrot with smoky chipotle, a tangy hint of adobo, rich cream and a little chili powder. |
| Primary heat source | One chipotle pepper in adobo, plus a tablespoon of the sauce. 2,500 to 8,000 SHU. |
| Heat level | Mild to medium. It’s more smoke than burn, and the cream rounds it out at the end. |
| Texture | Smooth and velvety once it’s blended, with body from the potatoes. |
| Best uses | A cold-weather lunch with bread, or a starter before dinner. |
| Customization ideas | Crushed red pepper or cayenne for more heat, vegetable broth to make it vegetarian, or coconut milk in place of the cream. |
| Before you start | About an hour, mostly simmering. You’ll need an immersion blender or a regular blender. |
Flavor notes
Chipotles are smoke-dried jalapeños, so they run the same 2,500 to 8,000 Scoville heat units. Canned in adobo, they come packed in a tangy, tomato-based sauce. And one minced pepper plus a spoonful of that sauce is enough to flavor the whole pot, bringing far more smoke than heat.
The rest of the can keeps well, and you’ll have most of it left over. Spoon the remaining peppers and sauce into a small container and refrigerate them, or freeze them in tablespoon-sized portions so they’re ready for the next pot of soup or chili.
The potatoes do more than fill out the pot. Once everything is blended, they give the soup a thick, smooth body, so it doesn’t need much cream to feel rich.
If you’re blending in a countertop blender, work in batches and fill the jar no more than halfway. Take out the center cap and cover the opening with a folded towel while it runs, since hot soup can push the lid off. But an immersion blender skips all that and blends right in the pot.
Season at the very end, after the cream goes in. Adobo sauce brings some salt of its own, and low-sodium broth leaves room to adjust, so taste first and then add salt and pepper a little at a time.
Adaptation ideas
Most of these change the heat, or make the soup fit a different diet.
- Want more heat? You could use a little more chipotle pepper, but with it comes more smokiness and potentially more adobo sauce, and the flavor balance can be tipped. Instead, add some crushed red pepper or a dash of cayenne pepper. Both bring heat with a neutral flavor, so the soup tastes as expected beyond the spiciness.
- Want it milder? Use half a chipotle and leave out the extra tablespoon of adobo sauce.
- Keeping it vegetarian? Use vegetable broth in place of the chicken broth, and you’ll have a fully vegetarian soup.
- Going dairy-free? Swap the heavy cream for full-fat coconut milk, which keeps the soup rich and creamy.
- Want it sweeter? Replace one of the potatoes with a peeled sweet potato, and you’ll get a sweeter, more orange soup.
Serving ideas
It’s a soup that wants something on the side for dunking.
- With grilled cheese. A smoky chipotle grilled cheese keeps the theme going.
- With crusty bread. Warm and torn, for a simple lunch.
- With toppings. A swirl of cream, a pinch of paprika, toasted pepitas or chopped cilantro.
- As a starter. In small cups before tacos, enchiladas or a roast chicken dinner.
Storage notes
Let the soup cool, then keep it in a sealed container in the fridge and use it within three to four days. It freezes for two to three months, too.
If you plan to freeze some, set it aside before the cream goes in, and stir the cream in when you reheat. Warm it gently on the stove, adding a splash of broth if it has thickened.
Like this recipe? You’ll love these too:
- Thai Pumpkin Soup: This isn’t your “fall in a bowl” option. It’s bold and exotic.
- Curried Carrot Soup: Another take with deliciously earthy carrots.
- Mexican Meatball Soup: Here’s one that eats like a meal. Lots of tasty meatballs mixed in.
50 easy ways to put jalapeños to work — appetizers, meals, salsas and dips, snacks, even fiery drinks. Perfect for a garden glut or a fridge full of extras.
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Chipotle Carrot Soup
Ingredients
- 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
Instructions
- 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.
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,