Smoked Paprika Carrot Soup

Smoked Paprika Carrot Soup
Smoked Paprika Carrot Soup

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onion, finely chopped

1 tsp.

ground coriander

1 tsp.

smoked paprika

¼ tsp.

cayenne pepper

4 cups

sodium-reduced chicken broth

1 can (13.5 oz.)

2 cans (14 oz. each)

GOYA® Sliced Carrots, drained

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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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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