Carrot Habanero Soup

Carrot Habanero Soup

Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Lunch, Main Course, Soup
Cuisine American
Servings 7 cups
Calories 201 kcal

Equipment

  • Blender or Food Processor
  • Large Stockpot

Ingredients
  

  • 2 tbsp olive oil
  • 1 leek* thinly sliced and washed thoroughly
  • 1 onion* diced
  • 1 lb carrots* chopped
  • 1 clove garlic* minced
  • 1 tbsp ginger fresh, minced
  • 1 habanero pepper* seeded and finely chopped
  • ¼ cup dry white wine of choice or stock of choice
  • 6 cups chicken* stock or vegetable stock or water
  • 1 sweet potato* cubed
  • ¼ cup orange juice
  • 1 tsp cumin ground
  • ½ tsp coriander
  • 1 tbsp honey*
  • ½ tsp salt to taste

Instructions
 

  • Heat oil in a large stockpot over medium-high heat. Add the sliced leek, chopped onion, and chopped carrots. Cook until onion and leek are soft, about 7 minutes. Add garlic, ginger, and the habanero and cook for 2 more minutes.
  • Stir in wine and scrape up the browned bits at the bottom of the pot. Add your liquid (stock or water) and bring to a boil.
  • Reduce heat to a simmer for about 30 minutes or until veggies are soft.
  • Stir in orange juice and seasonings.
  • Remove from heat and let cool a bit before processing in a blender, working in batches, until smooth. Return to pot and stir in honey and salt to taste.
  • Garnish with cilantro, yogurt, sour cream, etc.

Nutrition

Calories: 201kcalCarbohydrates: 27gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 527mgPotassium: 619mgFiber: 3gSugar: 12gVitamin A: 15660IUVitamin C: 14mgCalcium: 54mgIron: 1mg
Keyword carrots