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.
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 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
