Go Back
–+ servings

Smoked Paprika Carrot Soup

Print Recipe
Prep Time 20 minutes
Total Time 40 minutes
Course Soup
Servings 8 servings

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. 
Keyword carrot soup, Goya Foods, smoked paprika
Tried this recipe?Let us know how it was!