Smoked Paprika Carrot Soup
Ingredients
- 3 Tbsp Goya Extra Virgin Olive Oil, divided
- 1 onion, finely chopped
- 2 tsp Goya minced garlic
- 1 tsp Goya ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp Goya ground cinnamon
- ½ tsp Goya Adobo All-Purpose Seasoning with Pepper
- ¼ tsp cayenne pepper
- 4 cups sodium-reduced chicken broth
- 1 can (13.5 oz) Goya coconut milk
- 2 cans (14 oz each) Goya sliced carrots, drained
- 2 Tbsp Goya lemon juice
- ¼ cup shaved red onion
- 4 large, fresh basil leaves, torn
Ingredients for Sandwich (optional)
- ½ cup prepared Spanish-style tapenade
- 16 slices crusty bread
- 8 oz fresh mozzarella cheese, sliced
- 16 large basil leaves
Instructions
For the Soup
- Heat 2 Tbsp extra-virgin olive oil in large saucepan over medium heat. Cook onion for about five minutes or until softened but not browned.
- Add garlic, cumin, coriander, paprika, cinnamon, Adobo, and cayenne. Cook for about two minutes or until fragrant.
- Add broth, coconut milk, and carrots and bring to a simmer. Cook for about 15 minutes or until flavorful.
- Remove from heat and stir in lemon juice.
- Carefully transfer to blender; puree in batches until smooth.
- Ladle into bowls. Drizzle with remaining extra-virgin olive oil and garnish with red onion and basil.
For the Sandwich
- Meanwhile, spread tapenade evenly over 8 slices of bread. Layer mozzarella and basil over top. Top with remaining bread and serve with soup.
Notes
Use a hot smoked paprika to make a spicy soup or add 1 chipotle pepper from 1 can of Goya Chipotle Peppers in Adobo Sauce.
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