Carrot Soup with Chili and Lime Oil

While a lot of carrot soup recipes verge on the cloyingly sweet, we like ours with a bit of zip and hit of spice, so we’re squeezing some lime juice and slicing serranos!

  • Author: Kathleen Korb
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Category: Soup
  • Cuisine: California


  • 3 tablespoons olive oil
  • 1 medium yellow onion
  • 3 cloves garlic, smashed
  • 1 teaspoon ground coriander seeds
  • 3 Serrano chilies, thinly sliced, divided
  • 2 pounds carrots, peeled and sliced into 2-inch pieces
  • 1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 8 cups chicken stock or low-sodium chicken broth
  • 1 lime
  • 1 small handfull chopped cilantro, to garnish
  • Lime olive oil (Stonehouse Olive Oil Co. in the Ferry building makes a great one.)


In a saucepan, heat olive oil over medium-low heat. Add the onion, and sauté for 5 minutes. Add garlic, coriander seeds and half of one Serrano chili. Sauté until all ingredients are soft but not browned, another 3 minutes. Add a pinch of salt.

Add carrots and potatoes, and stir. Add chicken stock, and bring to a simmer until the carrots and potatoes are soft, about 15 minutes.

Purée in a food processor in 2 or 3 batches, and pour into a large bowl. Strain the soup through a mesh strainer, pressing on the solids, back into the clean saucepan. (You can put through the strainer a second time if your soup has too much texture.) Warm the puréed soup.

Add a squeeze of fresh lime juice and season to taste with salt and pepper. Finish soup with a drizzle of lime oil, a sprinkle of fresh cilantro and couple slices of Serrano chili.


Keywords: carrot soup