Roasted Carrot and Smoke Soup

Reasons You'll Love It

This soup is full of rich, smoky flavors balanced by the natural sweetness of roasted carrots. It’s comforting and hearty, yet light enough to enjoy any time of year. The combination of roasting and smoking adds depth that makes every spoonful special.

Best Cooking Tips

- Roast the carrots until they are nicely caramelized for maximum sweetness.
- Use a good quality smoked paprika or add a small amount of liquid smoke to enhance the smoky flavor.
- Blend the soup until smooth for a creamy texture, or leave it slightly chunky for more bite.

Step 1

Peel the carrots and placing them whole on your smoker rack. Let them smoke for about 1 1/2 to 2 hours until they’re nicely infused with that smoky flavor.

Step 2

Meanwhile, heat some vegetable oil in a large soup pot over medium heat. Toss in chopped onions, jalapeño, and garlic, and cook until the onions soften and turn translucent, which should take around 5 minutes. Chop the smoked carrots and add them to the pot along with some celery. Keep cooking for another 5 to 10 minutes, until the celery starts to soften.

Step 3

Stir in turmeric and curry powder, making sure everything is well coated. Pour in your vegetable stock, then bring the mixture to a boil. Once boiling, lower the heat and let it simmer gently for about an hour and a half, stirring now and then.

Step 4

When the time’s up, strain out the vegetables and blend them until smooth. Pour the pureed veggies back into the pot and let the soup simmer for another 30 minutes to deepen the flavors.

Step 5

Finish things off by whisking in some butter until it melts, then stir in cream. Taste and season with salt and pepper as needed. For a silky finish, strain the soup through a fine mesh before serving.

Serving Advice

Serve warm with a drizzle of olive oil or a dollop of sour cream to add creaminess. Fresh herbs like parsley or thyme make a nice garnish. This soup pairs well with crusty bread or a simple green salad.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 2 months.