Creamy Mexican Carrot Soup Recipe

Name: Creamy Mexican Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cups red onions, coarsely chopped; 1/4 plus 1/8 teaspoon ground cumin; 1/4 plus 1/8 teaspoon ancho chili powder; 8 cups carrots, coarsely chopped; 7 cups reduced-sodium vegetable broth; 1/2 cup sour cream; 1/4 cup plus 3 tablespoons lime juice, fresh-squeezed and strained; 1/4 cup plus 1 tablespoon honey; 1/4 cup plus 1 tablespoon fresh whole cilantro leaves; 1 tablespoon liquid from a can of chipotle chiles en adobo, divided; 2 1/2 teaspoons coarse salt; 3 1/2-inch thick slices country bread; 1/2 cup vegetable oil, divided; 3/4 teaspoon coarse salt, divided; 1 15-ounce can black beans, rinsed and drained; 1/4 cup fresh whole cilantro leaves, plus another 1/4 cup finely chopped fresh cilantro leaves, for serving; 2 tablespoons red onions, finely chopped; 2 tablespoons lime juice, fresh-squeezed and strained; 1 1/2 teaspoons liquid from a can of chipotle chiles en adobo; 1/4 teaspoon ground cumin; 1/4 teaspoon ancho chili powder

Servings: persons

2 tablespoons vegetable oil
2 cups red onions, coarsely chopped
1/4 plus 1/8 teaspoon ground cumin
1/4 plus 1/8 teaspoon ancho chili powder
8 cups carrots, coarsely chopped
7 cups reduced-sodium vegetable broth
1/2 cup sour cream
1/4 cup plus 3 tablespoons lime juice, fresh-squeezed and strained
1/4 cup plus 1 tablespoon honey
1/4 cup plus 1 tablespoon fresh whole cilantro leaves
1 tablespoon liquid from a can of chipotle chiles en adobo, divided
2 1/2 teaspoons coarse salt
3 1/2-inch thick slices country bread
1/2 cup vegetable oil, divided
3/4 teaspoon coarse salt, divided
1 15-ounce can black beans, rinsed and drained
1/4 cup fresh whole cilantro leaves, plus another 1/4 cup finely chopped fresh cilantro leaves, for serving
2 tablespoons red onions, finely chopped
2 tablespoons lime juice, fresh-squeezed and strained
1 1/2 teaspoons liquid from a can of chipotle chiles en adobo
1/4 teaspoon ground cumin
1/4 teaspoon ancho chili powder

1
Heat the oven to 400F.
2
Heat the oil in a large, heavy Dutch oven over medium-high heat.
3
When hot, add the onions, the cumin and chili powder and saute until softened, about 6 minutes.
4
Add the carrots and saute, stirring occasionally with a wooden spoon, for another 5 minutes.
5
Add the broth and bring to a boil over high heat.
6
Cook until the carrots are very tender when pierced with a sharp knife, 30 to 35 minutes.
7
Turn off the heat.
8
Use an immersion blender to carefully puree until no chunks remain, about 3 minutes (be vigilant to make sure all of the chunks are gone).
9
If you dont have an immersion or stick blender, puree in batches in a blender, not filling the blender jar more than halfway and holding down the lid with a kitchen towel.
10
Add the sour cream, lime juice, honey, the whole cilantro leaves, chipotle liquid, and salt; puree with the immersion blender to mix well.
11
(You will have about 13 cups of soup.)

779

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 22 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 cups red onions, coarsely chopped, 1/4 plus 1/8 teaspoon ground cumin, 1/4 plus 1/8 teaspoon ancho chili powder, and more.

Yes, Creamy Mexican Carrot 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.

Creamy Mexican Carrot Soup

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