This spicy jalapeno carrot soup is creamy, cheesy, healthy and perfect for an easy lunch or light dinner.
I’ve been on such a weird high lately. The sale of the bakery, which I haven’t discussed much, has changed me in such an incredible way. What began as my dream, my baby, the only thing I had to cling to, to make me happy, very quickly became the thing that destroyed me. The stress of owning a brick and mortar business that relied solely on foot traffic and required goods to be discarded or donated at the end of each day only to make more the next day really, truly, did me in. I lost the ability to sleep peacefully and consistently, I no longer had an eating schedule which threw my digestion completely out of whack, my skin became a nightmare to deal with, I chopped my long, beautiful hair off for convenience, I was tired 24/7 and my relationships suffered.
Without getting in to too much detail, I lost myself. I didn’t recognize the sad, tired girl in the mirror and I resented my bakery every single day. I still remember the walk with my mother to the bank when we felt as though the sale of our bakery that was supposed to be happening had slipped through our fingers. There was a long, drawn out silence from our buyer which made us think he was going to pull out. I remember saying how all I wanted was to be done with the bakery by September so that I could have the fall and winter, my two favorite times of year, to begin the de-stressing, to relax and to heal. The next day, we got the offer.
And here we are. Cooking and eating the most beautiful of fall foods like this spicy jalapeno and carrot soup. Cream and cheese soften the spiciness while oregano and thyme fill your home with the most delicious of scents. It comes together in under an hour and makes enough for 6 generous servings. If you’re a family of two, like us, you have lunches for days. Gorgeous, comforting, spicy soup to sit, savour, and to dunk buttery sourdough bread in. It warms you up on cool fall nights and will thaw your toes on bitter winter days.
We, like most, are on a smaller food budget than we’d like and rely on things like this spicy jalapeno carrot soup to nourish our bodies, keep us full and happy and fit perfectly in to our budget. Carrots, potatoes, onions and garlic are staples in most households and are 100% always budget friendly. Even the organic ones from our farmers market are inexpensive and the herbs are still a plenty here. Homemade bone broth from fresh chicken carcasses came in at $1.75 for twice the amount of broth needed for this soup which kept things cheap. While we spend quite a bit more on raw, pastured dairy which raises the cost, you can certainly use regular dairy products.
I hope you’re enjoying the cool September evenings (if you have them) as much as we are and make yourself a comforting pot of this spicy jalapeno carrot soup.
- 2 TBSP butter
- 1 large sweet onion, diced
- 2 celery stalks, chopped
- 2 jalapenos, seeded and minced
- 3 large cloves of garlic, minced
- 6 medium/large carrots, peeled and chopped
- 2 medium or 1 large potato, peeled and diced
- 6-8 cups of chicken or vegetable broth*
- 1 small bunch of fresh thyme sprigs
- 4 small sprigs of oregano
- ¾ cup heavy cream or half n half
- 1 cup shredded sharp white cheddar cheese
- 1-2 TBSP honey or maple syrup
- ½ TBSP apple cider vinegar
- salt and pepper to taste
- Heat a large soup pot over medium-high heat and add butter.
- When butter is melted, add onion, jalapenos, celery and a healthy pinch of salt. Cook, stirring frequently for 10 minutes. If onions begin to turn brown, lower the heat.
- Add garlic and cook, stirring constantly for 30 seconds.
- Add carrots, potatoes, another healthy pinch of salt and pepper and 6 cups of broth. If there isn't enough liquid to cover all of the vegetables, add more until there is.
- Tie together thyme and oregano sprigs and throw in the pot. Bring the soup to a boil, reduce heat to simmer and leave to simmer with the lid slightly ajar for 20-30 minutes or until the carrots and potatoes are completely soft.
- Remove herb sprigs and remove from heat. Allow to cool a bit before transferring to a blender.
- In batches, puree the soup until completely smooth and return to the pot.
- Stir in cheese until melted then stir in the cream.
- Add vinegar, maple syrup or honey and salt and pepper to taste.
- Serve warm with buttery sourdough or cheesy jalapeno scones (recipe coming soon!).
Soup can be frozen for up to 2 months.
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