Go Back
carrot chili soup

Carrot Chili Soup

A delicious and spicy carrot chili soup, perfect for busy cooks. This nutritious soup blends the natural sweetness of carrots with the heat of chili, making it a warming dish for any season. Easy to make and full of flavor, it's a great option for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 4 searving
Course: Soup
Cuisine: international
Calories: 193
Ingredients Equipment Method

Ingredients
  

  • Vegetables & Base Flavors
  • 700 g 1.5 lbs carrots, peeled & chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 small red chili finely chopped (adjust to taste)
  • Fats & Liquids
  • 1 tbsp butter or olive oil
  • 1 litre 4 cups vegetable or chicken stock
  • 200 ml coconut milk optional, for creaminess
  • Seasoning & Extras
  • Salt & black pepper to taste
  • 1 tbsp lemon juice optional, for brightness
  • Fresh coriander or parsley for garnish, optional

Equipment

  • Large pot
  • Blender or immersion blender
  • Knife & chopping board

Method
 

  1. Sauté the Aromatics
  2. Heat a large pot over medium heat and add butter or olive oil.
  3. Add the diced onion and sauté for 3-4 minutes until soft and golden.
  4. Stir in the minced garlic and chopped red chili. Cook for another minute until fragrant.
  5. Add the Carrots & Simmer
  6. Add the chopped carrots and stir to coat them in the aromatics.
  7. Pour in the stock and season with salt and black pepper.
  8. Bring to a boil, then reduce heat and simmer for 15-20 minutes until carrots are soft.
  9. Blend Until Smooth
  10. Remove from heat and let cool slightly.
  11. Blend until smooth using a blender or immersion blender.
  12. Stir in the coconut milk (if using) for a creamy finish.
  13. Taste, Adjust & Serve
  14. Adjust seasoning with salt, pepper, or extra chili if needed.
  15. Stir in lemon juice for brightness (optional).
  16. Serve hot, garnished with fresh coriander or parsley.