Mexican Carrot Soup

4 May

Serves 6-8

Mexican Carrot Soup

Cinco de Mayo is holiday time in Mexico and, well it’s another great excuse for us Americans to indulge in another holiday.  Any excuse for a party, right!?  This year, why not ease up on the fried tortillas and opt for Mexican Carrot Soup, a spicy little number that will likely make your clothes come off just like the tequila in that margarita you’re sipping.  Just sayin’


1 Tbsp. Olive Oil

4 large carrots, skins on

6 C. veggie broth

1 leek, chopped

½ head green cabbage, chopped

2 tsp. cumin

1 tsp. cinnamon

1 Tbsp. fresh Italian parsley, chopped

1 tsp. black pepper

1 tsp. Sea Salt

Preheat oven to 425.

Top carrots.  Drizzle ½ Tbsp. olive oil onto carrots.  Season with salt & pepper.  Roast in oven for 18 minutes.  Let cool slightly, chop into one-inch pieces.

Meanwhile, place rest of ingredients into a large stockpot and bring to a boil.  Reduce to a simmer.  Add carrots and simmer for one hour.  Remove from heat and let cool for ½ hour.

In 3 batches, transfer stockpot contents to a blender and puree until fully smooth.  Pour first batch into reserve bowl and repeat for batches 2 and 3.  Pour pureed soup back into stockpot.  Add salt and pepper and let simmer on low heat for another hour, stirring occasionally.

Freezes well.  Just you and your honey for a romantic evening?  Quarter the recipe.

FOOD THAT LOVES YOU, TOO:  Carrots are the richest source of the antioxidant beta-carotene.  They prevent against certain cancers and heart disease and also promote vision and, most importantly, glowing skin, so you can look and feel your best and brightest.

Printer-friendly file: Mexican_Carrot_Soup


2 Responses to “Mexican Carrot Soup”

  1. yumyumyummers May 4, 2011 at 9:37 pm #

    looks delish. i’ve been looking for a spicy soup recipe, and this just might be the ticket!


  1. READERS’ CHOICE: 10 Most Popular Food, I Love You! Recipes of 2011 « Food, I Love You! - December 29, 2011

    […]  #6  Mexican Carrot Soup […]

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