Mexican Carrot Cream Soup with Orange and Chili Recipe
A smooth carrot cream soup with orange juice, chili, and cumin is an interesting twist on classic carrot soup. In Mexico, citrus is often combined with hot spices, creating a result that is both warming and refreshing. This soup works perfectly as a light lunch or an elegant first course at dinner.
This soup combines the natural sweetness of carrots with the tangy freshness of orange juice and a spicy chili kick, perfectly reflecting the Mexican love of contrasts. Cumin adds a slightly smoky, earthy aroma that makes a simple carrot cream suddenly reminiscent of street food stalls in Mexico City. Thanks to its creamy texture and citrusy finish, the dish is both warming and refreshing at the same time.
Chef's tips
Add the chili gradually and be sure to taste the soup before the final seasoning – it’s always easier to add more heat than to tone it down. Blend the carrots and potatoes only when they are completely soft and can be mashed with a spoon; otherwise you’ll end up with lumps in the cream. After adding the cream, make sure the soup does not come back to a boil, as it may split and lose its velvety texture.
How to serve
Serve in warmed bowls, drizzled with a little olive oil and sprinkled with fresh coriander or parsley – it’s perfect as a first course for dinner with friends. A dry white wine with citrus notes or water with lime slices pairs well with it. On colder days, I like to serve it with a warm wheat tortilla or a crispy cheese toastie to mop up the last drops from the plate.
Ingredients
- carrot - 600 g
- potatoes - 200 g
- onion - 1 piece
- garlic - 2 cloves
- orange - 1 piece
- vegetable stock - 900 ml
- cream - 50 ml
- chili pepper - 0.5 pieces
- cumin - 0.5 teaspoons
- oil - 2 tablespoons
- salt
- pepper
Preparation
- Peel the carrots and potatoes, rinse them and cut into smaller pieces. Peel the onion and dice it, finely chop the garlic. Finely chop the chili, removing the seeds if you want a milder soup.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes, until it softens and becomes slightly translucent.
- Add the garlic, chili, and cumin. Fry for 1 minute, stirring, until the spices become very fragrant.
- Add the carrots and potatoes and mix with the spices. Pour in the stock and bring to a boil.
- Reduce the heat, cover the pot, and cook for 15–20 minutes, until the carrots and potatoes are very soft.
- Remove the pot from the heat. Blend the soup with a blender until smooth and creamy. If it’s too thick, add a little water or stock.
- Squeeze the juice from the orange and pour it into the soup. Add the cream, stir, and heat for another 2–3 minutes over low heat, without letting it boil.
- Season the soup with salt and pepper to taste. Serve hot, optionally garnished with a dollop of cream or chopped coriander.
Storage
Store leftover soup in the fridge in a closed container for up to 3 days, reheating gently before serving. You can also freeze it (without the cream) for up to 2–3 months; add the cream after thawing and reheating.
