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Tex-Mex Carrot Soup

Tex-Mex Carrot Soup recipe image
This Tex-Mex Carrot Soup offers a unique twist on the classic comfort food by blending earthy carrots with warm spices like cumin and ginger. The soup is sauted until caramelized, then simmered in chicken broth for a rich, savory base. After blending to a velvety smoothness, it is served with a refreshing, cool topping of sour cream mixed with fresh tomato and cilantro. This dish provides a perfect balance of warm, aromatic flavors and bright, acidic notes. It is an excellent choice for a cozy dinner party or a hearty lunch on a chilly day. The preparation is straightforward, making it accessible for home cooks looking to elevate simple vegetables into a sophisticated meal.
Cooking Method: , ,
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 6
Calories: 433.8
Dietary: Gluten-free
Description
This Tex-Mex Carrot Soup offers a unique twist on the classic comfort food by blending earthy carrots with warm spices like cumin and ginger. The soup is sauted until caramelized, then simmered in chicken broth for a rich, savory base. After blending to a velvety smoothness, it is served with a refreshing, cool topping of sour cream mixed with fresh tomato and cilantro. This dish provides a perfect balance of warm, aromatic flavors and bright, acidic notes. It is an excellent choice for a cozy dinner party or a hearty lunch on a chilly day. The preparation is straightforward, making it accessible for home cooks looking to elevate simple vegetables into a sophisticated meal.
Ingredients
  • 1 pound Carrots, sliced
  • 1 md Onion, chopped
  • 1 1/2 teaspoon Ground cumin
  • 1 teaspoon Ground ginger
  • 2 tablespoon Olive or vegetable oil
  • 1 can (13-1/2 oz) chicken broth
  • 1 small Tomato, chopped
  • 1/2 cup Sour cream
  • 1/4 cup Packed cilantro or parsley
Directions
  1. 1
    Heat the oil in a large saucepan over medium heat.
  2. 2
    Add the sliced carrots, chopped onion, ground cumin, and ground ginger to the saucepan.
  3. 3
    Saut the mixture, stirring occasionally, for about 20 minutes until the vegetables are softened and lightly caramelized.
  4. 4
    Pour in the chicken broth and 2 cups of water.
  5. 5
    Increase the heat to high and bring the liquid to a boil.
  6. 6
    Reduce heat to low, cover the saucepan, and simmer for 15-20 minutes until the carrots are very tender.
  7. 7
    Remove the saucepan from heat and let the soup cool slightly for about 10 minutes.
  8. 8
    While the soup cools, prepare the garnish by combining the chopped tomato, sour cream, and chopped cilantro in a small bowl.
  9. 9
    Transfer the hot soup to a blender or food processor in batches.
  10. 10
    Puree the soup for 2-3 minutes until completely smooth.
  11. 11
    Return the blended soup to the saucepan.
  12. 12
    Cook over medium-high heat for 5 minutes to reheat the soup thoroughly.
  13. 13
    Ladle the hot soup into serving bowls.
  14. 14
    Top each bowl with a spoonful of the sour cream and tomato mixture.
  15. 15
    Garnish with additional cilantro sprigs if desired, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 433.8kcal
% Daily Value *
Total Fat 26.1g41%
Saturated Fat 8.1g41%
Cholesterol 105.9mg36%
Sodium 170.8mg8%
Total Carbohydrate 16.9g6%
Dietary Fiber 4.2g17%
Sugars 8.5g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot soup, tex-mex, cumin, ginger, creamy soup, vegetarian option, cilantro, sour cream, comfort food, blended soup, warm spices, chicken broth, healthy dinner, vegetable soup, easy recipe, winter soup, spiced carrots, garnish, smooth texture, aromatic, hearty
Read it online: https://www.chefs-mate.com/recipe/tex-mex-carrot-soup/