Creamy Carrot Soup

Creamy Carrot Soup gets a little zing and a lot of zest from a double dose of chipotle peppers and fresh squeezed orange juice. This will be your new favorite soup to pair with a grilled cheese!

This Creamy Carrot Orange Soup is bright and comforting, with just a little bit of heat. It's my new favorite side dish for a grilled cheese!

I’ve been surprised by several things along this blogging journey, but I have to admit one of the biggest surprises thus far is finding myself excited to make carrot soup. Seven years ago, the words “carrot soup” would’ve never even crossed my mind, and if they had, I probably would’ve crinkled my nose and wondered what kind of weirdos would make such a thing.

Well, friends, I guess it’s official. I’m a weirdo. In the last few weeks, I’ve made carrot soup not once, not twice, but three times. And I’ve enjoyed it every single time. I’ll admit, I did some tweaking along the way. The first go around, the soup was good, but a tad one dimensional. It tasted like (surprise, surprise)…carrots. While I find carrots quite delicious, I felt they needed a little something else to add both brightness and depth.

In round two, I added a chipotle pepper in adobo sauce and some fresh squeezed orange juice. Canned chipotle peppers are my secret weapon. They’re ideal for adding smoky heat to a dish without overwhelming it. The spice of the peppers won’t burn your tongue, but it will give you a nice, spreading, warm heat right in the back of your throat. Plus, you can use the leftovers to make one of these 20 canned chipotle peppers in adobo sauce recipes. Win-win!

The chipotles ended up being perfect for grounding the carrots, and the orange juice added a subtly sweet, zesty boost. Round two was a raving success. This was a darn good carrot soup!

Of course, then I committed one of the worst errors a blogger can make. I forgot to write down the measurements of everything I had used. A full week went by, and when I sat down to write this post, I realized I didn’t have a single ingredient in writing. Hence, round three. Oh well, more carrot soup for me!

Move over tomato soup! This Creamy Carrot Orange Soup is rich, filling, and the perfect accompaniment for a grilled cheese!

For being comprised mostly of vegetables, this is a surprisingly rich and filling soup. I suggest serving it as an appetizer or having a small bowl alongside a gooey Air Fryer Grilled Cheese. Firey orange carrot soup is the new tomato soup! You can control the heat of the dish by lowering or upping the amount of chipotles in adobo. I find two teaspoons is about right for us, but it will have quite a bit of kick! Feel free to stir in a little Greek yogurt at the end if you’d like to add creaminess or cut the heat.

If you’re looking for more veggie-packed soup recipes, try this Vegan Lentil Soup, Spicy Sweet Potato Soup, or Green Pea Soup with Candied Bacon.

And if you can’t get enough carrots, this Honey and Thyme Carrot Saute is a must-try!

This Creamy Carrot Orange Soup is bright and comforting, with just a little bit of heat. It's my new favorite side dish for a grilled cheese!

Creamy Carrot Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This Creamy Carrot Soup is subtly sweet and spicy and pairs wonderfully with grilled cheese.

Ingredients

  • 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 low sodium chicken broth
  • 1/2 cup fresh squeezed orange juice
  • 1/2 teaspoon cinnamon
  • Plain Greek yogurt, for serving
  • Smoked paprika
  • Salt
  • Pepper

Instructions

  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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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 419mgCarbohydrates: 31gFiber: 8gSugar: 14gProtein: 12g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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6 Comments

  1. Stumbled across this recipe when trying to use up fruit and veg in my cupboards. I didn’t have the chipotles in adobo sauce so substituted this for smokey chipotle flakes I had in my cupboard. It’s come out amazing! Even my other half has enjoyed it and he wasn’t enthused when I told him I was making a carrot based soup! Will definitely use this recipe again! It’s so good! Thankyou!!!

  2. I just made 4 soups for my week. I love soups as well. I have never thought of carrot soup and I have a whole bag of carrots I was just staring at in the fridge. So, yes I will go for it and thank you.

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