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Carrot Jalapeno Soup

Creamy soup with fall/ winter seasonings that leaves a pleasant spicy aftertaste"


1 tbsp olive oil
2 medium onions, chopped
7 celery stalks, sliced
7 carrots, peeled, sliced
7 Jalapeno chiles, halved, seeds and membranes removed
6 large garlic cloves, finely chopped
1/2 cup uncooked brown rice
1/4 tsp ground allspice
1/4 tsp cinnamon
8 cups vegetable stock/broth
1/2 cup carrot juice
Salt and pepper to taste
Finely chopped chives or green onions, for garnish


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.

Add rice, allspice and cinnamon and cook, stirring frequently, for 2 minutes. Add vegetable broth and bring to a boil. Reduce heat and simmer until vegetables and rice are very tender, stirring frequently, about 45 minutes.

Remove from heat and puree with an immersion blender or in batches in a regular blender until smooth. Return soup to heat. Add carrot juice and bring to simmer. Season to taste with salt and pepper.

Ladle soup into bowls and garnish each one with a liberal sprinkle of chives.

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Nutritional Information
Per Serving

no nutrition information available

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