Creamy Carrot Soup

Cook Time 25 minsPrep Time
Preparation 10 minsCook Time
Total Time 35 mins Total Time
Serves 4     adjust servings


  • 1 Tablespoon butter
  • 2 lbs carrots, peeled and chopped into 1/2 inch slices
  • 1 medium yellow onion, thinly sliced
  • 1 teaspoon minced garlic
  • 1-2 teaspoons of sauce from a can of chipotles in adobo sauce
  • 4 cups chicken broth
  • 1/2 cup fresh squeezed orange juice
  • 1/2 teaspoon cinnamon
  • Plain Greek yogurt, for serving
  • Smoked paprika
  • Salt
  • Pepper


  1. In a Dutch oven or other soup pot, melt the butter over medium heat. Add the carrot, onion, and garlic, season with salt and pepper, and stir well. Cover the pot, reduce heat to low, and cook for 15 minutes, stirring occasionally.
  2. Stir in the chipotle pepper, cinnamon, chicken broth, and orange juice and bring to a boil. Continue to boil until the carrots are tender. Blend the soup in a food processor or with an immersion blender. Season with additional salt and pepper, if necessary. Ladle the soup into bowls and top with smoked paprika and Greek yogurt, if desired. Serve hot.


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