Smoked Paprika Carrot Soup

Name: Smoked Paprika Carrot Soup
Prep time: 20M
Total time: 40M
Yield: 8 Serving
Ingredients: 3 tbsp. Extra Virgin Olive Oil; 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 GOYA® Coconut Milk; 2 cans (14.5 oz. each) Sliced Carrots; 2 tbsp. GOYA® Lemon Juice; ¼ cup shaved red onion; 4 large fresh basil leaves, torn; ½ cup prepared Spanish-Style Tapenade; 16 slices crusty bread; 8 oz. fresh mozzarella cheese, sliced; 16 large basil leaves

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Delight yourself with this colorful carrot soup! Here, carrots are cooked with onion, garlic, chicken broth, spices, and our star ingredient: GOYA® <a href="https://www.goya.com/en/products/coconut-milk-goya/">Coconut Milk</a>, that gives it that creamy and tropical twist. Finally, garnish with some red onion, fresh basil, and a splash of fantastic GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>. You’ll love it!

Total Time

40m

Prep Time:20m

Yields:8 Serving

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Ingredients

Soup:

3 tbsp.

GOYA® Extra Virgin Olive Oil, divided

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onion, finely chopped

2 tsp.

GOYA® Minced Garlic

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1 tsp.

GOYA® Ground Cumin

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1 tsp.

ground coriander

1 tsp.

smoked paprika

½ tsp.

GOYA® Ground Cinnamon

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½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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¼ tsp.

cayenne pepper

4 cups

sodium-reduced chicken broth

1 can
(13.5 oz.)

GOYA® Coconut Milk

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2 cans (14.5 oz. each)

GOYA® Sliced Carrots, drained

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2 tbsp.

GOYA® Lemon Juice

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¼ cup

shaved red onion

large fresh basil leaves, torn

Sandwich (optional):

½ cup

prepared Spanish-Style Tapenade

slices crusty bread

8 oz.

fresh mozzarella cheese, sliced

large basil leaves

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Directions

Kitchen View

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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