Carrot Pasilla Pepper Soup: 1 Bold Recipe You’ll Love

Q: What is the difference between pasilla and poblano?

Pasilla peppers are dried chilaca peppers, known for their smoky, raisin-like flavor and dark brown skin. Poblano peppers, on the other hand, are fresh, larger, and milder. When dried, poblanos become ancho chilies. So while both are essential in Mexican cooking, pasilla is better suited for soups like carrot pasilla pepper soup due to its rich, earthy flavor profile.

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carrot pasilla pepper soup served hot — Smoky and sweet carrot pasilla pepper soup

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Carrot pasilla pepper soup is more than just a cozy recipe—it’s a bowl full of smoky-sweet memories. This article takes you into my kitchen, where carrots meet dried pasilla peppers to create an earthy, bold, and deeply satisfying plant-based soup. I’ll walk you through how I first discovered this combo, the flavor science behind it, and how to build this vibrant dish from the ground up. Along the way, we’ll answer your most common questions, give it a boost with savory add-ins, and help you turn a simple soup into a go-to comfort classic.

From the Garden to the Bowl: My Journey with Carrot Pasilla Pepper Soup

How I Fell in Love with Carrot Pasilla Pepper Soup

Carrot pasilla pepper soup came into my life like a happy kitchen accident. I was wandering through the rainy rows of a Portland farmers’ market one fall when I found a stall selling dried Mexican chilies. A weathered farmer handed me a bag and said, “Try it with carrots—it’ll surprise you.” That night, I roasted a few heirloom carrots, soaked the pasilla peppers, and blended everything with garlic, broth, and cumin.

The result? A smoky, sweet, deeply comforting soup that made me pause after the first spoonful. That’s when I knew this wasn’t just another seasonal recipe—it was something I’d return to again and again. The smoky raisin-like notes of the pasilla combined with the natural sweetness of the carrot felt both grounding and gourmet.

You can learn more about the flavors of pasilla in this in-depth guide to the Pasilla Bajio Chili Pepper. I often go back to that article whenever I want to fine-tune the balance of spice and savory depth in my dried chili recipes.

Why Carrots and Pasilla Peppers Are a Plant-Based Power Duo

What makes carrot pasilla pepper soup so special is how these two ingredients play off each other. Carrots bring body, natural sweetness, and bright color. Pasilla peppers add complexity—dark, smoky, even a bit fruity. When blended, they create a velvety texture and bold, savory-sweet flavor you don’t usually expect from a humble veggie soup.

This combination is especially great if you’re craving something nutrient-packed but bold enough to feel indulgent. If you’re curious how dried chiles like pasilla enhance vegan cooking, check out the Dried Ancho and Pasilla Pepper Recipes for more ideas and tips.

I’ve made carrot pasilla pepper soup dozens of ways—sometimes with roasted garlic, other times with a splash of coconut milk. But the foundation always stays the same: a deep respect for what simple, real ingredients can do when treated right.

Roasting, Blending, and Layering the Flavor of Carrot Pasilla Pepper Soup

Ingredients That Build Depth from the Ground Up

carrot pasilla pepper soup ingredients — Everything you need for this bold soup

The beauty of carrot pasilla pepper soup is how it layers complex flavors with just a handful of pantry staples. Here’s what you’ll need for about 4 servings:

1 tablespoon olive oil
1 yellow onion, chopped
3 cloves garlic, minced
6 large carrots, peeled and chopped
2 dried pasilla peppers, stemmed and seeded
4 cups vegetable broth (low sodium)
1 teaspoon ground cumin
½ teaspoon smoked paprika (optional, but enhances the pasilla)
Sea salt and cracked pepper, to taste
1 tablespoon apple cider vinegar or lime juice (for brightness)
Optional: coconut milk, fresh cilantro, or toasted pepitas for garnish

Pasilla peppers are easy to rehydrate and worth keeping stocked in your pantry. I talk about their smoky-sweet versatility in more detail in my post on Dried Ancho and Pasilla Pepper Recipes, especially when used in brothy blends like this.

Step-by-Step: How to Make Carrot Pasilla Pepper Soup

Prep the Pasilla Peppers
Place the dried pasilla peppers in a bowl and cover with hot water. Let them soak for 20 minutes until soft. Drain and roughly chop.
Sauté the Aromatics
Warm the olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes, until translucent. Stir in garlic, cumin, and paprika. Sauté 1 minute more until fragrant.
Add Carrots and Broth
Toss in the chopped carrots and rehydrated pasilla peppers. Stir well, then pour in the vegetable broth. Bring to a simmer.
Simmer Until Tender
Cover the pot and let it simmer for 20 to 25 minutes, or until the carrots are tender and easy to blend.
Blend Until Velvety
Use an immersion blender right in the pot, or transfer to a high-speed blender. Blend until the soup is smooth and creamy.
Balance the Flavors
Return to the pot (if needed) and stir in apple cider vinegar or lime juice. Taste and season with salt and pepper.
Finish and Serve
Ladle into bowls and top with optional coconut milk, a few sprigs of cilantro, or a scatter of toasted pepitas. This pairs beautifully with a rustic grain like Spanish rice with green olives, especially for a hearty dinner.

This soup reheats well and tastes even better the next day—perfect for batch cooking or freezing.

Making It Your Own — Boosting Flavor in Carrot Pasilla Pepper Soup

Flavor Add-Ins That Take It to the Next Level

Once you’ve got the base recipe down, carrot pasilla pepper soup becomes a canvas. You can adjust it to match your mood, pantry, or the season. If you’re craving richness, stir in half a cup of full-fat coconut milk just before serving. It adds creaminess and contrasts beautifully with the smokiness of pasilla.

To deepen the umami, try adding a tablespoon of white miso paste or a few drops of liquid aminos during the simmer. These ingredients don’t fight with the pasilla—they round it out. If you’re after spice, a pinch of chipotle powder or a single dried chile de árbol brings heat that doesn’t overpower.

You can also roast the carrots beforehand for a sweeter, caramelized soup. Spread them on a sheet pan with a splash of olive oil and sea salt, and roast at 400°F (200°C) for about 25 minutes before adding to the pot. It’s a technique I use often when building flavor from simple roots.

Serving Tips and Pairing Ideas for Any Occasion

This soup easily transforms from a weeknight dinner to a dinner-party starter. For something casual, pair it with crusty sourdough or seeded crackers. If you’re going for a fuller plate, serve it alongside my green olive pizza or a leafy arugula salad dressed with citrus and tahini.

Presentation also matters. A swirl of coconut yogurt or cashew cream adds contrast and richness. A sprinkle of toasted pepitas or black sesame seeds brings visual pop and satisfying crunch. If you’re plating for guests, garnish with microgreens or a pinch of smoked salt for that final touch.

This is the kind of soup that feeds well and photographs beautifully. With just a few tweaks, carrot pasilla pepper soup goes from humble to unforgettable.

Batch It, Store It, Love It Again — Keeping Carrot Pasilla Pepper Soup Fresh

How to Store, Freeze, and Reheat Without Losing Flavor

One of the best things about carrot pasilla pepper soup is how well it holds up after cooking. The smoky flavors deepen overnight, and it becomes even more velvety after resting in the fridge.

Use the guide below to store and reheat like a pro:

Storage Method	How Long It Lasts	Tips
Refrigerator	Up to 5 days	Store in a sealed glass container; flavor improves overnight.
Freezer	2–3 months	Cool completely, then portion into silicone trays or jars. Leave ½” headspace.
Reheating	As needed	Reheat gently on stovetop; stir frequently to avoid sticking.

Want to make this soup part of your weekly rotation? It’s easy to batch cook a double portion. You can serve half fresh, then freeze the rest in individual portions for grab-and-go lunches.

Leftover Magic: How to Repurpose This Soup

Don’t let a drop go to waste. Leftover carrot pasilla pepper soup can take on new life in a variety of ways. Here are my favorite ideas:

Use it as a simmer sauce for roasted cauliflower or tempeh steaks.
Stir a spoonful into quinoa or couscous for a smoky depth.
Use it as the base for a quick bean chili by adding black beans and roasted corn.
Blend with soaked cashews for a spicy-sweet pasta sauce.

You can even drizzle it cold over greens for a savory soup-salad combo, especially paired with citrus and bitter greens like radicchio or frisée.

FAQs About Carrot Pasilla Pepper Soup

What is the difference between pasilla and poblano?

Pasilla peppers are dried chilaca peppers, known for their smoky, raisin-like flavor and dark brown skin. Poblano peppers, on the other hand, are fresh, larger, and milder. When dried, poblanos become ancho chilies. So while both are essential in Mexican cooking, pasilla is better suited for soups like carrot pasilla pepper soup due to its rich, earthy flavor profile.

How to make carrot and pepper soup?

To make carrot and pepper soup, sauté aromatics like onion and garlic, then add chopped carrots and your choice of chili peppers—pasilla for depth, ancho for sweetness, or fresh poblanos for mild heat. Simmer with vegetable broth until the vegetables are tender, then blend everything until smooth and creamy. For a layered plant-based option, try this carrot pasilla pepper soup recipe with cumin, lime, and smoky paprika.

What can I add to my carrot soup to make it taste better?

To elevate your carrot soup, add umami-rich ingredients like miso paste, roasted garlic, or coconut milk. For depth, include dried chilies like pasilla. Acidic elements like lime juice or apple cider vinegar also brighten flavors. In carrot pasilla pepper soup, these additions create complexity while enhancing natural sweetness.

Can you eat raw pasilla peppers?

Pasilla peppers are typically sold dried and not meant to be eaten raw. Their flavor develops best after rehydrating in hot water, then blending into dishes like soups, stews, or sauces. When softened and cooked, pasilla adds a smoky-sweet depth to carrot pasilla pepper soup that raw versions can’t deliver.

Conclusion

Carrot pasilla pepper soup is more than a cold-weather comfort—it’s a bold, plant-powered staple you’ll return to again and again. With smoky depth from pasilla, sweetness from carrots, and plenty of room for your own twist, this soup balances simplicity with soulful flavor. Whether you serve it on its own, pair it with rustic grains, or use it as a base for something heartier, it’s one of those recipes that delivers every time.

So next time you’re craving something grounding but flavorful, reach for dried pasilla and a few good carrots—you’ve got everything you need to make magic in a bowl.

Carrot Pasilla Pepper Soup: Bold, Smoky, and Comforting