Carrot Soup with Chili and Lime Oil

By / Photography By Kathleen Korb | April 28, 2014


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.


  • 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.)
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