Carrot Habanero Soup Recipe

Name: Carrot Habanero Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup thinly sliced leek (about 1 large); 1/2 cup chopped onion; 1 pound carrots, chopped; 1 whole habanero pepper; 1 tablespoon minced peeled fresh ginger; 1 garlic clove, minced; 1/4 cup dry white wine; 3 1/2 cups water; 1 cup chopped peeled sweet potato; 1/4 cup fresh orange juice; 1/2 teaspoon ground coriander; 1 tablespoon honey; 1/2 teaspoon salt; 5 tablespoons plain low-fat yogurt; Chopped fresh cilantro leaves (optional)

Servings: persons

1 tablespoon olive oil
1 cup thinly sliced leek (about 1 large)
1/2 cup chopped onion
1 pound carrots, chopped
1 whole habanero pepper
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
3 1/2 cups water
1 cup chopped peeled sweet potato
1/4 cup fresh orange juice
1/2 teaspoon ground coriander
1 tablespoon honey
1/2 teaspoon salt
5 tablespoons plain low-fat yogurt
Chopped fresh cilantro leaves (optional)

1
Heat oil in a Dutch oven over medium-high heat. Add leek, onion, and carrots; saute 7 minutes or until tender. Pierce habanero several times with a knife. Add habanero, ginger, and garlic to pan; saute 2 minutes. Stir in wine, scraping pan to loosen browned bits. Add water and sweet potato; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender. Stir in orange juice and coriander. Remove and discard habanero.
2
Place half of carrot mixture in a blender; process until smooth. Pour pureed mixture into a medium bowl; repeat procedure with remaining carrot mixture. Press carrot mixture, in batches, through a large fine sieve into pan; discard solids. Stir honey and salt into carrot mixture; cook over medium heat 5 minutes or until thoroughly heated. Ladle into bowls; top with low-fat yogurt. Garnish with cilantro leaves, if desired.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup thinly sliced leek (about 1 large), 1/2 cup chopped onion, 1 pound carrots, chopped, and more.

Yes, Carrot Habanero Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Habanero Soup

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