It’s time again for the Recipe Redux monthly challenge!
Start Smoking in the New Year
The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.
Right before our assignment was posted I picked up smoked paprika for another recipe. I love the smell, which reminds of BBQ potato chips. Yes, I do eat BBQ potato chips every once in a while! January is also carrot month on Nourished Simply, so I needed to figure out what to do with both ingredients. Kind of like a two for one deal.
Carrots are on the sweeter side, so smoked paprika gives them a more savory flavor. I chose to combine the two ingredients in a Vitamin A rich soup.
I like to roast vegetables, because roasting brings out their natural sweetness. Roasting also helps preserve their nutrient content. When boiling vegetables you do lose some nutrients in the water. Roasting does take time, so if you are in a hurry you may want to cook the vegetables differently.
After the vegetables are roasted they are combined with vegetable broth and cooked further so the soup can be pureed. This soup is really filling. I can only eat about half a bowl.
- 8 medium to large carrots, peeled and cut into large chunks.
- 4 small sweet potatoes, peeled and cut into three to four pieces each.
- 4 teaspoons olive oil
- 1 cup onion diced (I used Vidalia)
- 2 garlic cloves, minced
- 4 cups vegetable broth
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon dried Thyme
- Preheat oven to 400 degrees F.
- In a baking pan or roasting pan place carrots and sweet potatoes.
- Add 2 teaspoons of olive oil, toss to coat.
- Roast in oven for 30-40 minutes until soft and slightly brown in spots.
- In a dutch oven heat 2 teaspoons of olive oil.
- Add minced garlic and cook for 1-2 minutes.
- Add in onion and cook until softened.
- Sprinkle in smoked paprika and cook for 1 minute.
- Add in roasted carrots and potatoes.
- Add in vegetable broth.
- Bring to a boil.
- Reduce heat and simmer for 20-30 minutes or until vegetables are tender.
- Blend with an immersion blender, or place soup into a blender or food processor to puree.