I was inspired to make this recipe based off the carrot jalapeño soup at the Painted Pony restaurant here in Southern Utah. For years Painted Pony has made this delicious soup and for years I have continued to order it every time I visit. Last weekend I decided to try and make it myself… and I must say it is not bad. Though this soup does not taste EXACTLY like the restaurant’s smooth bisque, this recipe hits all the same yummy spots. Sweet carrots, savory flavors, and a spicy kick from jalapenos join forces to make one delicious soup. Whether springtime is fast approaching where you live or the winter temperatures are lingering, this soup is perfect. One word of advice, store bought stocks do not do a justice in terms of texture and flavor, homemade chicken stock is the only way to go when making soup.
- 4-5 carrots, peeled and chopped
- 2 celery stalk, chopped
- 1 yellow onion, chopped
- 3-5 jalapenos, chopped (see note)
- 4 garlic cloves, chopped
- 5 cups homemade chicken stock
- 3 teaspoons salt
- 1 bay leaf
- 5 springs fresh thyme
- ½ crème fraiche
- 1 cup shredded pepper jack cheese
- Using a heavy bottom pot, heat 2 tablespoons of olive oil over medium high heat.
- Add carrots, celery, onion, jalapeños, and garlic, sauté for 10 to 15 minutes. Stir in chicken stock, salt, bay leaf, and thyme sprigs.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes.
- Using an emersion blender on high speed, puree mixture until completely smooth. Stir in crème fraiche and cheese. If necessary, blend the mixture one more time to reach desired consistency. Check for seasonings and serve.
Notes: Depending on how spicy you want your soup will depend on how many jalapeños you seed. All the capsaicin (heat) is located in the seeds of the pepper. I personally seed two jalapenos and leave the remaining jalapeños with seeds.
If you do not have an emersion blender, use a regular blender and carefully work in batches. You may need to reheat the mixture if it has cooled during the blending process.