Smokin' Carrot Soup

Brandi Kirkpatrick


Students at the school I work in made this recipe to use carrots from our school garden and it was AMAZING!
I have made a few adjustments (namely using the correct amount of adobo sauce), and it tastes even better. It really is all about presentation with this recipe.

★★★★★ 1 vote
15 Min
40 Min
Stove Top


2 Tbsp
olive oil
1 large
yellow onion, diced
2 clove
garlic, minced
1 lb
carrots, peeled and diced
potatoes, peeled and diced
1 can(s)
chipotle pepper (in adobo sauce), minced
1/2 tsp
onion powder
1/2 tsp
garlic salt
1 Tbsp
adobo sauce (from canned chipotles)
2 c
low-sodium chicken/vegetable broth
1 c
heavy cream
salt and pepper, to taste


sour cream
green onions, chopped
colby-jack cheese, shredded
hot sauce or salsa
tortilla chips


1In a large stock pot, heat the oil over medium heat. Add the onion and garlic, cook until lightly browned, about 10 minutes. Add carrots, potatoes, chipotles, onion powder and garlic salt. Cook for 5 minutes, then add the adobo sauce and broth. Bring to a simmer and cook until the carrots and potatoes are tender, about 30 minutes.
2Working in batches, transfer the soup to a blender and puree until smooth. Return soup to the pot and return to a simmer. Stir in the cream and season with salt and pepper. Garnish with a dollop of sour cream, a sprinkling of green onions, Colby-Jack cheese, a splash of hot sauce/salsa, and a few tortilla chips!

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy