Spicy Carrot Soup is simple, full of sweet carrot flavor, and the perfect transition from winter to spring. With only seven easy-to-grab ingredients, and only 30 minutes between prep and cook time, this is the soup you want to make right now.
Spicy Carrot Soup
Even though it’s currently a very comfortable 67 degrees and sunny, it’s still soup season to me. We all seem to be craving comfort food more and more as of late, and for me, that almost always manifests itself in the form of a bowl of soup. In the depths of winter, I’m more inclined to find comfort in heartier soups like our Creamy Chicken Noodle Soup, Stroganoff Soup, or Minestrone with Chicken Meatballs, but in these days when we’re teetering towards warmer, sunnier days, I like something that leaves me a little bit lighter on my feet.
This Spicy Carrot Soup is velvety smooth, packed with sweet carrot flavor, garlic, and has just enough spice to give it an edge. Even though there seems to be something sort of enchanting and elegant about pureed soups, they are often the easiest, most minimal ingredient recipes out there, and this spicy carrot soup is no exception.
There’s a mere seven ingredients, and between the prep and the cook time, you’re looking at a modest time commitment of 25-30 minutes at most. Oh, and I should also mention the entire ingredient list will cost you less than $15 to purchase. So if you haven’t made your grocery list yet, I’d highly suggest adding to it.
It just goes to show, you don’t need a million expensive ingredients to produce high-quality, high-flavor recipes. Good-quality (not necessarily expensive) produce and ingredients, as well as an appropriate amount of salt is what makes good food great every time.
Ingredients in Spicy Carrot Soup
Carrots. Instead of buying baby carrots, I like to buy whole, unpeeled carrots. I find them to be a bit fresher, and when carrots are the star ingredient, fresh is of the upmost importance. You’ll need about one and half pounds.
Butter. Since we use only a minimum amount of ingredients, I like to use butter over olive oil simply for flavor. If you don’t have butter on hand, olive oil or coconut oil will work great.
Onion and garlic. As it goes with 90% of my recipes, onion and garlic are the base here.
Crushed red pepper flakes. This is where our spice comes in. It’s the simplest way to add a little bit of heat. Add as much or as little as you’d like. I used about 1/4 teaspoons which left the soup with a very mild undertone of heat, but if spice is your thing, up the quantity to suite your taste.
Chicken stock or broth. Try to find a good quality chicken broth or stock that’s low-sodium or unsalted. My favorite brand is Kitchen Basics.
Coconut milk. This is where the creaminess comes in, I love that it’s non-dairy, and while yes, it’s coconut milk, it doesn’t have an overpowering coconut flavor in the end product,
Salt. Of course, to make a simple soup great, we rely heavily on salt. Don’t be shy!
How to Make Spicy Carrot Soup
Guys. This is process is so simple. From start to finish, it’s going to take you about 20-30 minutes depending on how fast you work. Here’s how it goes down.
Sauté carrot and onion. Heat a little bit of butter in a large stock pot over a medium heat. Add onion, carrot, garlic, and one teaspoon of salt. Turn the heat down to medium-low and continue to cook for 3-4 minutes until onion are soft.
Add red pepper flakes. Stir in red pepper flakes. Cook for one minute.
Stir in remaining ingredients. Pour in chicken stock, coconut milk and another 3/4 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until carrots are soft, about 10-15 minutes.
Puree. CAREFULLY transfer soup to a high-powered blender. Blend until smooth. Season to taste with salt and pepper. You can also use an hand immersion blender, but it won’t get as silky smooth as it would in a blender.
Variations on Spicy Carrot Soup
- Turn this into a carrot soup with ginger by adding a teaspoon or two of freshly grated or minced ginger.
- Deepen the flavor of the carrots even further by making this a roasted carrot soup. Instead of sautéing the carrots in butter, peel and cut the carrots and then toss with olive oil, salt and pepper. Roast at 375 degrees for about 15-20 minutes until soft and then add to the onion and garlic and cook as directed.
- You could also transform this spicy carrot soup into a curry carrot soup by adding a tablespoon of red curry paste.
- Put an Italian spin on it by using cream instead of coconut milk and simmering the carrots and broth with a parmesan cheese rind and some fennel seed.
Substitutions and Tips and Tricks for Recipe Success
- Be sure to season each step of the way. First while sautéing the carrots, next when you add the liquids, and then finally, right after you puree the soup. The key to a great soup is ALL about the seasoning!
- While you can use an immersion blender to puree the soup, I prefer to use a regular blender, and if you have it, a high power blender. The traditional blender takes this spicy carrot soup to a completely silky-smooth state, and it’s what I love so much about this soup.
- Swap out the coconut milk for half and half or heavy cream if that’s all you have.
- Be sure to only buy low-sodium chicken broth or stock.
Pretty things/tools used in today’s recipe
For more simple cozy soups, check out these recipes
- Cream of Mushroom Soup. This half puréed soup is also ultra creamy and packed with cremini mushroom flavor. It’s rich, but oh-so delicious.
- This Creamy Roasted Red Pepper Soup with Manchego is a Spanish riff on a classic roasted red pepper soup. Again, simple ingredients, not-so-simple flavor.
- With only five ingredients, this Creamy Butternut Squash Soup is about as simple as they come.
- 1 tbsp unsalted butter (salted is also fine)
- 1 1/2 cups diced onion
- 5 cups sliced carrots (about 1 1/2 lbs)
- 4 medium garlic cloves, minced
- 1 3/4 tsp kosher salt, divided
- 1/4 tsp crushed red pepper flakes
- 14 oz coconut milk
- 2 cups low-sodium chicken stock
- stock pot
- Heat a large dutch oven or stock pot to a medium-low heat. Add carrots, onion, garlic, and 1 teaspoon salt. Cook until carrots are slightly softened, about 4-5 minutes. Add crushed red pepper flakes, cook anothe minute.
- Stir in coconut milk, chicken stock, and remaining 3/4 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until carrots are completely soft, another 4-5 minutes.
- Carefully transfer soup to a blender. Blend until smooth. Season to taste with salt and pepper.