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Chipotle Carrot Soup with Pepita Granola

Active Time: 25 minutes
Total Time: 40 minutes
  • Dairy Free
  • Gluten Free
  • Low Carb/Paleo
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

Carrots are so adaptable and wonderful. The bright orange color is appetizing and their earthy sweetness paired with spicy, roasted chipotles is a total win in this soup. Soup should have a textural component, in our humble opinions, so don’t skimp on the granola to make this a full meal.

Ingredients

  • 1 Onion
  • 1 clove Garlic
  • 2 teaspoons Unsalted Butter
  • 1 pound Carrot
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Kosher Salt (divided)
  • 1 can Chipotle Peppers In Adobo
  • 4 cups Vegetable Stock
  • 2 cups Rolled Oats
  • 1 cup Pepitas
  • 1 Tablespoon Extra Virgin Olive Oil
  • 14 cup Maple Syrup
  • 1 15-ounce can Coconut Milk

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 350 DEGREES
  • 2. SOUP

    Dice the onion and mince the garlic. Heat butter in a large pot and add the onion and garlic.

    Wash the carrots well and you can probably leave them unpeeled. If they are really large or dry, peel them to reduce bitterness. Trim the stem end off and chop into 1” chunks. They don’t have to be perfect because we’ll puree them.

    Add the carrots and sauté for about 5 minutes. Add the cumin, oregano and 1 teaspoon of salt. Cook spices for 30 seconds. Add the stock and turn to high to bring to a boil. Add in 2 - 3 chipotle chili peppers from a can and between 1 teaspoon and 1 Tablespoon of adobo sauce, depending on how spicy you like it (you can add more later but you can’t take it away)

    Once boiling, reduce to medium high and simmer for about 20 - 25 minutes or until the carrots are completely tender.

  • 3. GRANOLA

    Meanwhile, stir together the oats and pepitas in a bowl. Add 1 teaspoon of salt. Microwave the maple syrup for about 10 seconds to loosen it up and pour it over. Add the olive oil. Toss all to combine. Scrape out on to a baking sheet and flatten into one layer; can be imperfect.

    Place in the oven and bake for 20 minutes, stopping to turn and crumble every 5 minutes or so.

  • 4. PUREE

    When ready, use a stick blender to puree the soup. Or transfer in batches to a traditional blender and puree. Stir in the coconut milk during this time. Taste and add more salt if needed.

  • 5. SERVING

    Serve soup in bowls. Top with crumbled granola to taste. If you have some fresh herbs, you can use them to garnish, or add a swirl of yogurt too.

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Substitutions

  • COCONUT MILK:
    cream, whole milk or half & half
  • CHIPOTLE:
    use a teaspoon or more of paprika or chili powder, red pepper flakes or cayenne plus a tablespoon or so of tomato paste
  • SPICINESS:
    make the substitution above to with paprika or a not-hot chili powder
  • GRANOLA:
    use a store bought granola, just use pepitas, or top with tortilla chips
  • PEPITAS:
    use almonds, or other pumpkin seeds
  • MAPLE SYRUP:
    try honey

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • If you’re worried about the chipotle, make the soup without it, then separate their portion and blend in the chipotle for the grown ups. Or just try a little bit to get them used to it
  • Serve soup with bread or crackers for dipping
  • Add fruit or avocado to the plate

For Toddlers

  • You can serve spice to toddlers but make adjustments as you see fit for your child
  • You can use tomato paste instead of the chipotle for everyone and it will taste great

For Choosy Eaters

  • My children won’t go for pureed soup. I would bring a few cups of broth or stock to a boil and add in a ½ teaspoon of chopped onion, then slice some nice rounds of carrot and add them. A pinch of salt and it’s a simple brothy soup! Consider adding rice or noodles or serve that on the side with bread. They can just pick at the granola if they like it

Prep Ahead & Use It Up

  1. This soup, like all soups, is great made ahead – lasts for 7 days in the fridge and freezes well for months
  2. Granola can be made 7 days ahead and stored in an airtight container at room temperature. Serve cold if desired or warm up in a sauté pan or the oven before eating
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