Carrot Bell Soup

Course Dinner, Lunch, Soup
Cuisine Mexican
Keyword Gluten-Free, The Remembering Day, Vegetarian
Prep Time 55 minutes
Cook Time 55 minutes
Total Time 1 hour 50 minutes



  • 2 c roasted carrots
  • 2 c roasted red pepper
  • 1 tsp granulated garlic
  • ½ tsp chili powder
  • 1 tsp honey
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 2 c chicken broth
  • 1 tbsp olive oil extra virgin


  • 1 c heavy cream
  • 1 tbsp buttermilk
  • ¼ tsp kosher salt



  1. Roast carrots and peppers with a little oil and salt in a 400℉ oven for 45-55 minutes, until soft, when poked with a knife.

  2. In a medium saucepan, heat the olive oil on medium heat for 2 minutes then add the granulated garlic & chili powder and stir for about a minute to bloom the spices.

  3. Add the honey salt, pepper, broth, carrots and peppers and bring to a simmer.

  4. Remove from heat and blend with a stick blender or stand blender. Top with crema.


  1. Heat heavy cream in microwave safe jar for one minute then add the buttermilk.

  2. Cover lightly and allow to sit on the counter for 24 hours then stir in salt and refrigerate.