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  1. Home
  2. vegetable soup

Carrot and smoked paprika soup

A light and fresh vegetarian soup made with carrots and warming smoked paprika, and a handful of fresh coriander leaves. Best served as a starter or light meal. - by Chantal Walsh
  • 05 Feb 2016
Carrot and smoked paprika soup
Cook: 41 Minutes - easy - Serves 4 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - paleo - pregnancy-safe
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A light and fresh vegetarian soup made with carrots and warming smoked paprika, and a handful of fresh coriander leaves. Best served as a starter or light meal.

Ingredients

1 tbsp olive oil

1 onion, diced

500 g carrots, chopped

2 garlic cloves, crushed

thumb-sized piece ginger, grated

2 tsp ground cumin

½ tsp hot smoked paprika, plus extra to serve

1 litre vegetable stock

1 tbsp coriander

Method

  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.
  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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