Isn’t it the strangest thing when you have two long time friends who have never met? Heather has been my best friend for more than 20 years. Sean and I have been dear friends for more than 11 and even lived together twice. It just so happens that these two friends have never met due to our extremely glamourous jet setting lifestyles. Well, it’s really due to the fact that Heather and I only recently started living in the same metropolitan area again and Sean lives in Southern California, now.

Spicy Carrot & Habeñero Soup

So, you can imagine, I was thrilled when Heather decided to come over for dinner on Thursday while Sean was in town visiting from LA. I’d love to tell you that I decided to make a bright orange soup to support my home team in the world series, but I can’t say I really think about things like baseball.  Truth is, I’d been thinking about a spicy carrot soup with pepitas ever since I saw this spicy pumpkin soup from Pinch My Salt.  This carrot soup is topped with a spicy pepita butter, requeson, an apple salsa crudo, & Salvadorean chorizo, but could easily become veggie or vegan if you just omit the chorizo the requeson and the tiny amount of cream in the soup.

Spicy Carrot & Habeñero Soup

Joshua, Sean, Heather, and I had such a great time eating, laughing, and drinking some pumpkin beer from Dogfish Head. We also had a little Steak with the pepita butter on top and a carrot and apple slaw with pomegranate seeds on top. The real standout (aside from the company) was this soup, though. Heather said this was one of the tastiest things I’d ever cooked for her, Joshua (my husband) went back for seconds and thirds even though he knew he wouldn’t have room for the steak when it was served, and Sean’s words were “wow, you’ve stepped up your game”.

Here’s the secret, this soup is EASY—almost criminally so. I am so happy to post in here for you. Share it with friends & family and have a lovely meal. Oh and “Go Giants, I hope you totally win that Superbowl!”

Spicy Carrot & Habeñero Soup

  • INGREDIENTS FOR CARROT SOUP
  • 3 lbs carrots cut into 1-2 inch chunks
  • 3 shallots chopped
  • 4 cloves garlic
  • ¼ – 1 habeñero chili seeded (optional they’re HOT but oh so tasty)
  • 1 tbsp cumin
  • salt & pepper to taste
  • ¼ cup heavy whipping cream

 

  • INGREDIENTS FOR SPICY PEPITA BUTTER
  • 1 oz hulled raw pumpkin seeds
  • 1 Serrano chili- this is optional, you can omit it, or use less. Seed and remove the membrane for less spicy. I like it hot, so I did not seed mine.
  • Juice from ½ of a lime
  • Handful of cilantro
  • Handful of Italian parsely
  • 2 tablespoons of extra virgin olive oil
  • salt and pepper to taste

Spicy Carrot & Habeñero Soup

 

  • INGREDIENTS FOR APPLE SALSA CRUDO
  • 1 firm tart organic apple diced
  • 1 tbsp Italian parsley rough chop
  • juice from ¼ lemon
  • salt & pepper to taste

 

  • INSTRUCTIONS FOR APPLE SALSA CRUDO
  • Mix all ingredients making sure to coat the apples in lemon juice so that they don’t brown.
  • Refrigerate mixture and serve very cold for a nice contrast from the hot soup.

 

  • INSTRUCTIONS FOR SPICY PEPITA BUTTER
  • Add all ingredients except 1 tbsp of the olive oil and salt and pepper to the bowl of your food processor and mix until the texture is like a very chunky green peanut butter. This will not look like pesto except in color. It should be dry not wet at all.
  • If you need more olive oil, you can drizzle it in a little at a time.
  • At the end, add in the salt and pepper and begin tasting.

 

  • INSTRUCTIONS FOR CARROT SOUP
  • Cover carrots, habeñero, shallots, and garlic, with water and cook in a heavy saucepan or dutch oven over high heat until carrots are very very soft, About 30 minutes.
  • Process with some of the cooking liquid in food processor in batches until you reach desired thickness. You may not need all of the cooking liquid. Stir in cream, salt, and pepper.
  • Serve in bowls with toppings.

Spicy Carrot & Habeñero Soup

 

  • TOPPINGS:
  • Apple Salsa Crudo
  • Spicy Pepita Butter
  • Salvadorian Chorizo
  • Requeson (or well-drained Ricotta)

 

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{ 8 comments… read them below or add one }

Heather October 30, 2010 at 4:23 PM

So delicious, I've actually been dreaming (day & night) about this soup! I second Sean, you have definitely stepped up your game. I was describing the soup to my brother who said, "oh, yeah, she can really cook, huh?" and Rene said, "oh, I miss it over there!" I feel so lucky to get to eat your food (and see your beautiful face) now that we live in the same metropolitan area!

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Katja October 30, 2010 at 8:06 PM

Your carrot soup is georgous! I've never thought of having soup toppings like that, I am so glad to meet you! See you around :)

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sabrinamodel October 30, 2010 at 9:51 PM

Hi Katja,
Glad to meet you too. I am glad to have introduced you to a new way of eating soup. I eat soup all the time and and love thinking of new ways to eat it.
X
Sabrina

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Evan Thomas October 31, 2010 at 6:22 PM

I've had sweet pepita butter but I love the idea of adding it to a soup! Such a rich and nutty flavor.

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PicnicIdeas(Chen) November 1, 2010 at 10:01 AM

HiSabrina :-)
Thanks for adding me as a friend on foodbuzz.
You simply have a great blog with wonderful recipes!!!
Please contact me through my mail if you can.
Thanks,Chen

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Marea November 2, 2010 at 6:52 PM

Yum!!! I can't wait to try this. I am all about soups :]

Reply

sabrinamodel November 3, 2010 at 3:51 PM

Let me know how you like it. I ate the last little bit of it yesterday. I love soup too, and I plan on making a purple potato soup tonight!

Reply

Heather November 27, 2011 at 7:03 PM

Oh my…this sounds right up my alley! Thanks for sharing with me Sabrina! Can't wait to make it.

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