Spicy Carrot Ginger Soup

I’m not normally one to ask for recipes at a restaurant, but when we were in Estes Park over Thanksgiving, I had an amazing Carrot Chile Soup at Ed’s Cantina.

Maybe it had something to do with the cold I was recovering from, but the soup was exactly what I needed that day for lunch. Although I didn’t get the exact recipe, I got enough about the ingredients to come up with my own version.


I started off by sautéing onions and ginger in olive oil, and then adding a ton of chopped carrots (this may be the most carrots I’ve ever used in a single dish). I’m sure the version I had in Estes Park didn’t have ginger, but I thought it would work well with the spiciness and creaminess of the soup.


Next I added a variety of chopped peppers. I like things spicy, so I used poblano, Serrano, and bell peppers.


After adding some veggie stock and allowing the soup to simmer for a little bit, I blended everything together with my immersion blended (one of my favorite kitchen gadgets), added a little vegan cream, and it was ready to go.


This soup is definitely getting added to the rotation!


Spicy Carrot Ginger Soup
Inspired by the Carrot Chile soup at Ed’s Cantina in Estes Park

2 small onions, diced
1.5″ piece of ginger, peeled and minced
7 large carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
2 poblano peppers, diced
4 Serrano peppers, minced
1 quart veggie stock
6 ounces almond milk or vegan “cream”
Salt and pepper to taste
2 Tbsp olive oil

Heat the olive oil in a heavy bottom soup pot over medium-high heat, then add the onions and ginger to the pot along with 1/2 tsp salt. Saute until the onions are softened and starting to brown.

Reduce the heat to medium. Add the carrots and cover to cook until they are somewhat soft, being sure to stir them every 5-6 minutes so they don’t burn or stick.

Next, add all of the diced peppers. Cook for a few minutes until they begin to soften. Add the veggie broth, making sure all the veggies are covered. Put the lid on the pot and allow to simmer for at least 15 minutes. 

Once all the veggies are cooked, reduce the heat to medium-low and purée the soup using an immersion blender. I decided to not purée until it was perfectly smooth so that it had a little bit of texture. Add the milk or cream and stir to combine. Taste and adjust seasoning if needed.

You can top the soup with tortilla strips and thin slices of fresh red onions, or treat it as you would a tomato soup and serve with a grilled cheddar cheese (vegan or otherwise!) sandwich.