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Ingredients
Soup:
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
¼ tsp.
cayenne pepper
4 cups
sodium-reduced chicken broth
1 can (13.5 oz.)
GOYA® Coconut Milk
2 cans (14.5 oz.)
GOYA® Sliced Carrots, drained
2 tbsp.
GOYA® Lemon Juice
¼ cup
shaved red onion
4
large fresh basil leaves, torn
Sandwich (optional):
½ cup
prepared Spanish-Style Tapenade
16
slices crusty bread
8 oz.
fresh mozzarella cheese, sliced
16
large basil leaves
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
Directions
Soup:
Step 1
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.
Step 2
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.
Sandwich (optional):
Step 3
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.
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