Roasted Carrot Soup with Chipotle Lime Cream

by Mugnaini on April 22, 2013 in Soups

Roasted Carrot Soup with Chipotle Lime Cream

Yields approximately 2 quarts


  • 2 1/2 pounds of carrots, peeled slice on the long diagonal
  • 1 onion peeled and cut into 1 inch chunks
  • 3 tablespoons extra virgin olive oil
  • 8 to 10 cups stock, low sodium chicken or vegetable
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Pinch of cayenne (optional)
  • Salt, to taste
  • 1/2 teaspoon freshly ground pepper

Chipotle, Lime and Cilantro Cream

  • 1 cup sour cream
  • 1 tablespoon of chipotle sauce (less for less spice)
  • 1 tablespoon fresh lime juice
  • 1 small clove of garlic, finely minced
  • 1 tablespoon chopped cilantro
  • 1/4 teaspoon salt


Place the carrots and onions on a sheet pan. Toss with the oil and place into the oven. Roast, stirring occasionally for about 18 to 20 minutes, or until lightly browned. The vegetables will not be cooked completely as they will continue to cook in the stock.

Add the carrots, onions, coriander and cumin to a heated stockpot and sauté for a few minutes to toast the spices. Add the stock and continue to cook covered over medium heat 20 minutes or until the vegetables are soft and beginning to break apart.

Using an immersion blender, blend the soup until smooth. Taste for salt and pepper. Ladle in bowls and top with the Chipotle, Lime and Cilantro Cream (recipe follows)

Chipotle, Lime and Cilantro Cream

Mix all ingredients together in a small bowl. Refrigerate for 1 hour before using.

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