Creamy Carrot and Jalapeno Soup

Creamy Carrot and Jalapeno Soup


Course: Soup


  • 2 tbsp olive oil
  • 2 medium onions chopped
  • 6 celery stalks sliced
  • 6 carrots peeled, sliced
  • 5 Jalapeno chiles halved, seeds and membranes removed
  • 6 large garlic cloves finely chopped
  • 1/4 tsp ground allspice
  • 1/4 tsp cinnamon
  • 8 cups chicken stock/broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 cup grated sharp cheddar
  • Finely chopped chives or green onions, for garnish


  1. Heat olive oil in a large saucepan set over medium heat. Add onions and cook, stirring occasionally, until tender, about 5 minutes. Add celery, carrots, jalapenos and garlic and cook, stirring occasionally, until carrots begin to soften, about 15 minutes.
  2. Add allspice and cinnamon and cook, stirring frequently, for 2 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer until vegetables and rice are very tender, stirring frequently, about 45 minutes.
  3. Remove from heat and puree in batches in blender until smooth. Return soup to heat. Add cream and bring to simmer. Season to taste with salt and pepper.
  4. Ladle soup into bowls and garnish each one with a liberal sprinkle of cheese and chives.
  5. Serves 6 to 8.

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