Creamy Mexican Carrot Soup Recipe

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Dina Cheney's Meatless All Day is an undisputable reminder that Meatless Mondays can, and shall, be awesome. Utilizing protein-rich ingredients in innovative ways and learning to master umami all contribute to a supremely satisfying meal. This light but flavorful carrot soup is a delicious way to pack away a few servings of vegetables.

Dip toasts slathered with bean dip into the spiced, velvety soup on cold days. If reheating, feel free to thin it out with vegetable broth; just adjust the seasoning with more salt, if necessary. To make the soup vegan, either omit the sour cream or use a dairy-free yogurt and substitute agave nectar or maple syrup for the honey.

Reprinted with permission from Meatless All Day

Creamy Mexican Carrot Soup Recipe
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  • 2 tablespoons vegetable oil
  • 2 cups red onions
  • 1/4 plus 1/8 teaspoon ground cumin
  • 1/4 plus 1/8 teaspoon ancho chili powder
  • 8 cups carrots
  • 7 cups reduced-sodium vegetable broth
  • 1/2 cup sour cream
  • 1/4 cup plus 3 tablespoons lime juice
  • 1/4 cup plus 1 tablespoon honey
  • 1/4 cup plus 1 tablespoon fresh whole cilantro leaves
  • 1 tablespoon liquid from a can of chipotle chiles en adobo
  • 2 1/2 teaspoons coarse salt
  • 3 1/2-inch thick slices country bread
  • 1/2 cup vegetable oil
  • 3/4 teaspoon coarse salt
  • 1 15-ounce can black beans
  • 1/4 cup fresh whole cilantro leaves
  • 2 tablespoons red onions
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons liquid from a can of chipotle chiles en adobo
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ancho chili powder
  1. Heat the oven to 400°F.
  2. Heat the oil in a large, heavy Dutch oven over medium-high heat.
  3. When hot, add the onions, the cumin and chili powder and sauté until softened, about 6 minutes.
  4. Add the carrots and sauté, stirring occasionally with a wooden spoon, for another 5 minutes.
  5. Add the broth and bring to a boil over high heat. Cook until the carrots are very tender when pierced with a sharp knife, 30 to 35 minutes.
  6. Turn off the heat. Use an immersion blender to carefully purée until no chunks remain, about 3 minutes (be vigilant to make sure all of the chunks are gone).
  7. If you don’t have an immersion or stick blender, purée in batches in a blender, not filling the blender jar more than halfway and holding down the lid with a kitchen towel.
  8. Add the sour cream, lime juice, honey, the whole cilantro leaves, chipotle liquid, and salt; purée with the immersion blender to mix well. (You will have about 13 cups of soup.)
  9. Place the bread on a baking sheet with sides. Brush evenly with 1/4 cup oil.
  10. Sprinkle evenly with a total of a scant 1/4 teaspoon salt.
  11. Bake until crisp and slightly golden brown, about 15 minutes.
  12. While the bread bakes, in a food processor (a miniature model will work fine here), combine the rinsed and drained beans, the remaining 1/4 cup oil, 1/4 cup fresh whole cilantro leaves, onions, lime juice, chipotle liquid, the remaining 1/2 teaspoon salt, cumin, and chili powder.
  13. Purée until smooth, 1 to 2 minutes. (You’ll have 1 cup of spread.)
  14. Ladle 2 cups of soup into each of six large serving bowls.
  15. Spread about 2 1/2 tablespoons of the bean mixture onto each slice of bread.
  16. Cut each slice into quarters and sprinkle with chopped fresh cilantro.
  17. Serve two quarters with each portion of soup.
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