Chilled Ginger Carrot Hatch Chile Soup

servings: 8-10

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  • 2 lbs baby carrots, packaged and peeled
  • 32 oz low sodium chicken or vegetable broth
  • 6 roasted mild Hatch chiles, seeded and chopped
  • 1 roasted hot Hatch chile, seeded and chopped
  • 1 sweet onion, diced
  • 2 tbsp olive oil
  • 1 tbsp fresh grated ginger root
  • 2 1/2 cups whole milk Greek yogurt
  • 1/4 cup half and half
  • Basil leaves for garnish


Place carrots in microwave-safe bowl and steam for 10 minutes, or until fully cooked. Cool in refrigerator. This may be done a few days in advance.

Sauté onions in olive oil until translucent. Puree onions and carrots in several batches in a blender with cream, yogurt, and broth until the mixture is velvety. Chiles may be puréed with carrots or chopped and added as garnish or a combination of both. Add fresh ginger and stir. Cool soup in refrigerator until ready to serve. Garnish with a dollop of Greek yogurt, basil leaf, and chopped Hatch chiles.

Additional Tips

Serve as a first course with jalapeño chips and a cold, crisp sparkling white wine.

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