Olive Magazine
Carrot and smoked paprika soup

Carrot and smoked paprika soup

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

A light and fresh vegetarian soup recipe made with carrots and warming smoked paprika and a handful of fresh coriander leaves. Best for lunch or a low-fat midweek meal or even a dinner-party starter

  • Vegetarian
Nutrition:
NutrientUnit
kcal108
fat4.1g
carbs12g
fibre6.3g
protein2.5g
salt0.8g
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Make this carrot and smoked paprika soup, then check out our carrot and coriander soup, tomato soup and more warming soup recipes.

Ingredients

  • olive oil
  • 1 onion, diced
  • 500g carrots, chopped
  • 2 cloves garlic, crushed
  • thumb-sized piece ginger, grated
  • 2 tsp ground cumin
  • ½ tsp hot smoked paprika, plus a pinch more to serve
  • 1 litre vegetable stock
  • a handful of leaves coriander

Method

  • STEP 1

    Heat 1 tbsp oil in a large pan and soften the onion and carrots for 10 minutes. Add the garlic, ginger and spices and fry for 2 minutes before adding the stock. Bring to the boil and simmer for 20 minutes until the carrots are tender.

  • STEP 2

    Remove from the heat and blend until smooth using a stick blender. Season and scatter with coriander and a pinch more paprika to serve.

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