Boost Your Immunity With This Smoky Carrot Soup | Cook With Us | Well+Good
This carrot soup recipe isn't just packed with flavor, but is filled with immunity-boosting and anti-inflammatory ingredients. Julia Turshen, chef and founder of Equity at the Table, shows us how to make a delicious soup that is as easy as chopping some carrots, onions, and garlic—and tossing them into a pot. This recipe is 100% vegan, but still has that wonderful smoky flavor from a healthy tablespoon of smoked Spanish paprika. Needless to say, your kitchen is going to smell amazing.
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SMOKY CARROT SOUP RECIPE:
Ingredients:
2 tbsp extra-virgin olive oil
1 medium yellow onion, roughly chopped
3 garlic cloves, minced
6 medium carrots, peeled and roughly chopped
1 tbsp pimentón (smoked Spanish paprika; sweet or hot, whichever you prefer)
Kosher salt and freshly ground black pepper
3 cups chicken or vegetable stock
3 cups carrot juice
Instructions:
Place the olive oil in a large, heavy pot over medium heat. Add the onion, garlic, carrots, pimentón, and a large pinch of salt and a few grinds of black pepper and cook, stirring now and then, until the vegetables are beginning to get tender, about 10 minutes.
Add the stock and carrot juice, turn the heat to high, bring the soup to a boil, and then lower the heat and simmer until the carrots are extremely tender, about 15 minutes.
Blend the soup directly in the pot using an immersion blender or carefully transfer it, in batches as necessary, to a regular blender and puree until smooth.
Season the soup to taste one final time with salt and pepper. Feel free to top your soup with sour cream...Serve hot.
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