Add to Recipe Box
Buy all ingredients to make this recipe from your local grocer:
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!Learn How It Works
Share this recipe using:
GOYA® Extra Virgin Olive Oil, divided
onion, finely chopped
GOYA® Minced Garlic
GOYA® Ground Cumin
GOYA® Ground Cinnamon
sodium-reduced chicken broth
1 can (13.5 oz.)
GOYA® Coconut Milk
2 cans (14 oz. each)
GOYA® Sliced Carrots, drained
GOYA® Lemon Juice
shaved red onion
large fresh basil leaves, torn
prepared Spanish-Style Tapenade
slices crusty bread
fresh mozzarella cheese, sliced
large basil leaves
Heat 2 tbsp. extra virgin olive oil in large saucepan set over medium heat; cook onion for about 5 minutes or until softened but not browned. Add garlic, cumin, coriander, paprika, cinnamon, Adobo and cayenne; cook for about 2 minutes or until fragrant.
Add broth, coconut milk and carrots; bring to simmer. Cook for about 15 minutes or until flavourful. Remove from heat and stir in lemon juice. Carefully transfer to blender; purée, in batches, until smooth. Ladle into bowls; drizzle with remaining extra virgin olive oil and garnish with red onion and basil.
Meanwhile, spread tapenade evenly over 8 slices of bread. Layer mozzarella and basil over top. Cap with remaining bread. Serve with soup.
Note: Use a hot smoked paprika to make a spicy soup or add 1 chipotle pepper from 1 can (7oz.) GOYA® Chipotle Peppers in Adobo Sauce.
No Reviews Yet