Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey
Prep Time
10 Mins
Other Time
35 Mins
Makes 5 cups (serving size: 1 cup)

Smoky adobo sauce gives this creamy soup a subtle touch of heat.

How to Make It

Step 1

Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use.

Step 2

Sauté onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Stir in broth, carrots, and 2 tsp. adobo sauce; cover, increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15 to 20 minutes or until carrots are tender. Remove from heat, and let cool 10 minutes.

Step 3

Process carrot mixture in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed. Return carrot mixture to Dutch oven. Stir in half-and-half and salt. Cook over low heat 2 to 4 minutes or until thoroughly heated. Serve with desired toppings.

Ratings & Reviews

picchuchica's Review

December 18, 2012

NYCsweety's Review

July 17, 2012
It's pretty good, I used chalula sauce instead of adobe which gave the kick I wanted however you need a lot salt as well to get rid of that earthy carrot flavor which I thought was a bit dissapointing as carrot soup is usually sweet... Maybe I'll add more onion next time.

CarolinaHood's Review

March 30, 2010
Did it just like the recipe and it came out outstanding... I love soup and this is a great starter dish for any meal!!!!