Chipotle Carrot Soup
It's rainy. I rarely want to leave the house. And I've officially become one with the buttcrack of my sofa, a sign that soup season is upon us. This one pot (and a blender) soup takes advantage of sweet carrots that are cooked with soy sauce, honey, and chipotle peppers in adobo sauce before being simmered in chicken broth and blended until silky smooth. It's the perfect winter soup that combines both Asian and Mexican flavors to warm your tum and keep you blissfully inside.
At a glance
Yield
Time
Ingredients
Soup
2 lbs carrots (10 medium carrots)
1 sweet onion
1/4 cup olive oil
1/2 cup sake
2 tablespoon soy sauce
1 tablespoon honey
1 tablespoon of canned chipotles in adobo
1 tablespoon kosher salt
1/4 teaspoon cinnamon
4 cups chicken broth
Toppings (optional)
Creme fraiche or any cream of choice
Cilantro
Scallions, finely chopped
Sesame seeds
Preparation
Prep vegetables
Peel carrots and trim the ends off, then roughly slice into 1 inch pieces. Peel and roughly dice onion.
Cook vegetables
In a large pot on medium, heat olive oil. Pour in the onions and cook for 5 minutes, stirring occasionally until softened and semi-translucent. Add carrots alongs with sake, soy sauce, honey, chipotles in adobo, kosher salt, and cinnamon. Stir to combine and cook for another 5 minutes to let the sauce become friends with the carrots. Add chicken broth and bring to boil, then turn the heat down allow it to cook at a low simmer for 30 minutes uncovered until the carrots have completely softened.
Make soup
Pour the entire pot into a blender and blend until smooth (this is the time to make any adjustments like if it needs salt or if it's too thick you can chicken broth a little at a time). Ladle soup into bowls and serve as is or with toppings like a fresh dollop of cream and fresh cilantro, scallions, and sesame seeds.
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Soup
2 lbs carrots (10 medium carrots)
1 sweet onion
1/4 cup olive oil
1/2 cup sake
2 tablespoon soy sauce
1 tablespoon honey
1 tablespoon of canned chipotles in adobo
1 tablespoon kosher salt
1/4 teaspoon cinnamon
4 cups chicken broth
Toppings (optional)
Creme fraiche or any cream of choice
Cilantro
Scallions, finely chopped
Sesame seeds
Replies
Would I be able to substitute sake for more chicken broth?
I substituted Mirin and it was still yummy!
I made this tonight. It was a cold rainy day and I had the luxury of cooking all day: first made the broth, then the soup and then some cornbread. This is an excellent recipe and was loved by all my dining companions. 🥕!!! I’ll definitely be cooking this again soon.
This was delicious! My blender wasn’t working so I couldn’t blend it, lol. The cinnamon really complements the umami flavors in the soy sauce and sake brings tons of depth, with the heat of the chipotle. Thank you thank you. Can’t wait to make it again and blend it. :)
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