This Creamy Chipotle & Carrot Soup has a delicious kick you’ll love!
If you are looking for an easy and delicious soup recipe, my spicy chipotle and carrot soup is just the thing! It can be made in the crockpot or simmer on the stovetop. It’s not an overly complicated recipe and anyone can make it.
It starts with carrots, which are boiled until they are soft and then blended together with canned chipotles in adobo and whole milk. Then I add in yogurt, cream cheese, lime juice and season everything with salt and pepper. It’s a tasty recipe with just the right amount of heat. This needs to be cooked over a low heat to prevent the yogurt from curdling. I just the lowest setting on my crockpot to make sure it was slowly cooked. I also reheated this over the stovetop with a low flame and it turned out perfectly.
If you are looking for a nice and powerful blender, I recommend this one.
Since this soup is spicy, I suggest serving it up with some nice bread or croutons for dipping. Freshly chopped cilantro is also a do for this soup. If you try the soup and find that it has too much heat – add a little bit of your favorite shredded cheese on top.
- 6 large whole carrots
- 1 7 ounce can chipotles in adobo
- 1 1/2 quarts whole milk
- 1 8 ounce package of cream cheese
- 1/2 cup plain yogurt
- 1/4 cup lime juice
- salt and pepper to taste
- Garnish and serve with chopped cilantro, croutons or bread
- Remove the heads from the carrots, break into pieces and add them to a large pot of boiling water. Cook until tender.
- Add the carrots chipotles and a little bit of milk to a blender and puree until smooth.
- Then transfer the mixture to a crockpot and add in the remaining milk, cream cheese, yogurt, and lime juice.
- Mix and leave over a low heat.
- Add salt and pepper to taste before serving. If the soup is too spicy for your taste, add a dollop of sour cream or shredded cheese. Serve with fresh cilantro and bread or croutons.
I hope you enjoy this spicy soup as much as I do! It’s a bowl of comfort in the fall or winter.
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