Sopa de Zanahorria



There was a note in "All Things Mexican" today about this soup. I had forgotten about this recipe! I pulled out my cookbook and proceeded to do some editing. What a fantastic soup it turned out to be!
Since it is so different from the original I decided to post my version.
Thanks for the reminder Bobby W!


☆☆☆☆☆ 0 votes

25 Min
30 Min
Stove Top


  • 4
    carrots, chopped
  • 3/4 c
  • 2 tsp
    chicken bouillon granules, heaping
  • 1 tsp
  • 1 c
    onion, chopped
  • ·
    fresh cilantro--chopped
  • 2 Tbsp
  • 2 Tbsp
    gf flour blend (or regular)
  • 2 1/2 c
    half and half
  • 1/2 c
    ricotta cheese
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • ·
    salt and pepper
  • 1 tsp
    ancho pepper

How to Make Sopa de Zanahorria


  1. Put the chopped carrots, chicken granules, sugar, water and cilantro stems in a pot and bring to a boil. Cover. You might need to add a bit more water if it boils dry before the carrots are tender.
  2. In another pot, melt the butter and saute the onion until tender. Add basil, tarragon, cumin and ginger. Then add your flour of choice. Stir until bubbly.
  3. Add the half and half to the pot and bring to a simmer. Add the Ricotta and stir until smooth and thickened.
  4. Dump the cooked carrots into the pot and heat a bit. Use an immersion blender and blend it all up good! (you can also put it into a conventional blender)
  5. Add salt, pepper and ancho pepper to taste. Serve with chopped cilantro on top.

Printable Recipe Card

About Sopa de Zanahorria

Main Ingredient: Dairy
Regional Style: Mexican
Dietary Needs: Gluten-Free, Wheat Free, Soy Free
Other Tags: Quick & Easy, For Kids

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