Name: Spicy Carrot Soup with Maple-Glazed Cashews and Chili Crisp Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 tablespoon Olive oil (extra virgin); 1 lb Carrots (ends removed and chopped, no need to peel, just cleaned); 1 Medium onion (white or yellow, roughly chopped); 1 Red chili pepper (sliced); 2 sprigs Fresh thyme; 1 thumb Fresh ginger root (peeled, divided: 1/2 minced, 1/2 chopped); 1 clove Garlic (minced); 1 teaspoon Brown sugar (or coconut sugar); 1/4 teaspoon Black pepper (ground or cracked); 1/4 teaspoon Sea salt (or to taste); 1/4 teaspoon Smoked paprika; 1/8 teaspoon Cayenne pepper (optional, or to taste); 2 cups Vegetable broth; 7 ounces Full fat coconut milk (canned); 1 Lime (juice only); 2 tablespoons Raw cashews (chopped); 2 teaspoons Maple syrup; 1 pinch Sea salt flakes (or to taste); 2 teaspoons Chili crisp oil (or to taste); 2 tablespoons Fresh dill (or to taste); 1 pinch Black pepper (freshly cracked); 4 slices Sourdough bread (toasted); 1 Lime (sliced into wedges)

Jump to Recipe· 3.9 from 67 reviews

There is something truly delightful about a warm bowl of Spicy Carrot Soup with Maple-Glazed Cashews and Chili Crisp Recipe that feels like a comforting hug after a long day. This soup beautifully balances the natural sweetness of carrots with a playful kick from chili, while the maple-glazed cashews add a satisfying crunch and a touch of caramelized magic. Finished with a drizzle of chili crisp oil and fresh herbs, every spoonful is a vibrant dance of flavors and textures that will make you want to dive right back in. If you have been searching for a recipe that’s both simple to make and full of personality, this is the one to try!

Ingredients You’ll Need

The image shows a wooden board placed on a white marbled surface holding fresh and prepared ingredients. On the left side, there are several whole orange carrots and a single light brown onion. At the top center of the board, a round bowl contains greenish broth with visible small herbs inside. Below it is a white bowl with black pepper, salt, and two kinds of red spices arranged in separate small piles. To the right is a white bowl with chunks of ginger, two cloves of garlic, and sprigs of thyme. Next to it is a smaller white bowl with brown powder. At the bottom center is a green bowl filled with white liquid, and to its right is a yellow bowl with yellow oil. To the far right of the board are a bright red chili pepper and a whole lime. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Spicy Carrot Soup with Maple-Glazed Cashews and Chili Crisp Recipe lies in its use of straightforward, wholesome ingredients. Each one is carefully chosen to layer flavors, provide richness, and ensure that every bite bursts with warmth and comfort.

Olive oil: The foundation for sautéing that infuses a mild fruity flavor into the soup.

Carrots: Naturally sweet and vibrant, they give the soup its gorgeous orange color and silky texture.
Onion: Adds sweetness and depth when sautéed.
Red chili pepper: Brings fresh heat and a bright punch to the mix.
Fresh thyme: Aromatic herb that complements the earthiness of the carrots.

Fresh ginger root: Adds a zingy warmth that perfectly balances the spices and sweetness.
Garlic: Essential for building savory layers of flavor.
Brown sugar: Enhances the carrot’s natural sweetness.
Black pepper: Adds subtle heat and complexity.
Sea salt: Heightens all the flavors harmoniously.
Smoked paprika: Introduces a smoky depth that makes the soup better than ordinary.
Cayenne pepper: Optional, but highly recommended for an extra spicy note.

Vegetable broth: The flavorful liquid base of the soup.
Full fat coconut milk: Adds a creamy richness and hint of tropical sweetness.
Lime juice: Brings a refreshing brightness that lifts all the flavors.
Raw cashews: Chopped for a crunchy contrast when maple-glazed.
Maple syrup: Sweetens and caramelizes cashews with beautiful glossy shimmer.

Sea salt flakes: Enhances the maple-glazed cashews with just the right amount of saltiness.
Chili crisp oil: The crowning glory that adds spicy, crunchy, aromatic brilliance.
Fresh dill: Bright herbal notes add freshness on top.
Sourdough bread: Perfect for dipping and soaking up the luscious soup.

Lime wedges: Optional garnish to add extra zing at serving.

How to Make Spicy Carrot Soup with Maple-Glazed Cashews and Chili Crisp Recipe

Two bowls of bright orange creamy soup sit on a white marbled surface with a teal cloth underneath. Each bowl has a layer of red chili oil swirled on top, along with chopped nuts, dark red chili flakes, and green dill sprigs in the center. Around the bowls are a small jar of salt with a spoon, a small beige cup of chili oil with a golden spoon, a small white bowl filled with lime wedges, and a plate stacking several slices of light brown bread. A single slice of bread lies next to the closest bowl near the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Sauté Your Veggies and Build Flavor

Start by heating olive oil in a large pot over medium-high heat, then toss in the chopped carrots and let them mingle in the warm oil. Next, add your onions, stirring until they soften and become translucent, releasing that irresistible sweetness. Then add the minced ginger, sliced chili pepper, garlic, and fresh thyme. Keep everything moving in the pan so the flavors bloom harmoniously. Adding brown sugar and spices like smoked paprika, cayenne, salt, and pepper now rounds out the depth and teases out the carrots’ natural sweetness.

Step 2: Simmer Until Tender

Once your veggies are beautifully coated with the spices, pour in vegetable broth and crank the heat until the soup begins to boil. Then lower to medium and let it gently simmer until the carrots are tender, about 10 minutes. This step softens everything perfectly and helps all the flavors meld together into a vibrant orange broth that smells like home.

Step 3: Add Coconut Milk and Lime for Creamy Brightness

After the carrots have softened, stir in the luscious coconut milk and fresh lime juice. These additions add a luxurious creaminess and a bright citrus note that dance together on your palate. Simmer for a few more minutes so they mingle well with the rest of the ingredients, then remove your pot from the heat.

Step 4: Blend Until Silky Smooth

This is where your soup transforms into the velvety delight it promises to be. Use a high-speed blender or an immersion blender to puree the soup, adding the remaining chopped ginger to introduce a fresh, zesty kick throughout. Be cautious as the soup will be hot. Once smooth, return your soup to the pot to keep warm while you prepare the toppings.

Step 5: Prepare the Maple-Glazed Cashews

Heat a small skillet over medium-high heat and toast your chopped cashews until they become golden and fragrant. Then take the pan off the heat and stir in maple syrup and a pinch of sea salt flakes. This quick glaze creates irresistibly sweet, crunchy cashews that add wonderful texture contrast to the soup.

Step 6: Assemble, Garnish, and Enjoy!

Ladle the soup into bowls and generously drizzle with chili crisp oil to introduce a flavorful spicy crunch. Sprinkle on the maple-glazed cashews, crack fresh black pepper over the top, and nestle some fresh dill for an herbaceous finish. Serve alongside toasted sourdough bread and lime wedges for extra brightness. Every bite is a celebration of bold yet balanced flavors.

How to Serve Spicy Carrot Soup with Maple-Glazed Cashews and Chili Crisp Recipe

Garnishes

The magic of this Spicy Carrot Soup with Maple-Glazed Cashews and Chili Crisp Recipe truly shines with thoughtful garnishes. The maple-glazed cashews provide not only a sweet contrast but also a crunchy texture that plays against the silky soup. Adding chili crisp oil on top gives the perfect spicy crunch that wakes up your taste buds, while fresh dill adds a refreshing herbal lift. A few cracked black pepper grains add a subtle punch of heat and aroma, making every spoonful exciting.

Side Dishes

To make this soup a full and satisfying meal, pair it with crusty toasted sourdough bread for dipping or a simple fresh green salad with a zesty vinaigrette. The bread’s chewy texture is ideal for soaking up every last drop of the soup, while the salad’s crispness balances the soup’s richness. If you want to keep it light yet hearty, a side of roasted vegetables or a grain bowl with quinoa could also be wonderful accompaniments.

Creative Ways to Present

If you’re looking to impress, serve this soup in rustic ceramic bowls with a sprinkle of edible flowers or microgreens on top alongside your maple-glazed cashews and dill. Consider layering the chili crisp oil in artistic swirls instead of a random drizzle, and add a tiny wedge of lime on the rim of the bowl for that fresh pop right before sipping. For gatherings, mini soup shooters with a single cashew and a dab of chili crisp on top make for delightful appetizers that everyone will remember.

Make Ahead and Storage

Storing Leftovers

This Spicy Carrot Soup with Maple-Glazed Cashews and Chili Crisp Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the freshness of those vibrant flavors. Keep your garnishes separate and add them just before serving to retain that crisp texture and punch.

Freezing

You can freeze the soup without the garnishes for up to 2 months. Pour it into freezer-safe containers, leaving some room at the top for expansion. When you’re ready to enjoy it again, thaw it overnight in the refrigerator for best texture and flavor.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If the soup thickens too much, add a splash of vegetable broth or water to loosen it back up. Remember to add your maple-glazed cashews, chili crisp oil, and fresh herbs right before serving to keep their texture and vibrant taste intact.

FAQs

Can I use regular cream instead of coconut milk?

Absolutely! While coconut milk adds a subtle sweetness and a hint of tropical flavor, substituting with regular cream or even cashew cream will still give you that creamy texture. Just note that the flavor profile will be slightly different.

How spicy is this soup?

The heat level is moderate and can be adjusted easily. Using fresh red chili and chili crisp oil provides a pleasant kick, but you can reduce or omit the cayenne pepper or use less chili crisp oil to suit your taste.

Are maple-glazed cashews difficult to make?

Not at all! They come together quickly in a skillet with just a few minutes of toasting and a little drizzle of maple syrup. They’re a fantastic way to add texture and sweetness without much extra effort.

Can I make this soup vegan?

Yes, the recipe is naturally vegan as long as you use vegetable broth and ensure that your chili crisp oil is free from animal products. The coconut milk keeps it creamy without dairy.

What can I substitute for chili crisp oil?

If you don’t have chili crisp oil, you can use chili oil or even a drizzle of hot sauce combined with toasted garlic for a similar spicy, aromatic effect. It won’t be the exact same but still delicious.

Final Thoughts

Trust me when I say this Spicy Carrot Soup with Maple-Glazed Cashews and Chili Crisp Recipe is one you will come back to again and again. It’s a perfect mix of sweet, spicy, creamy, and crunchy that feels both comforting and exciting at once. Whether you’re making it for a cozy night in or to impress guests with something unexpected, this soup will warm your heart and your taste buds. Get your ingredients ready and dive into this beautiful bowl of flavor—you won’t regret it!