Imagine a bowl filled with a rich, velvety soup, the vibrant orange of carrots harmonizing with the creamy white of potatoes, all enveloped in a smoky, paprika-infused aroma.
The comforting warmth of this fusion soup wraps around you like a cozy blanket, offering solace on chilly evenings.
This dish matters to me because it turns any meal into a nurturing experience, effortlessly bridging the gap between nourishment and comfort.
During a hectic week, when time slipped away and dinner seemed challenging, this Smoky Carrot Potato Soup came to the rescue, filling our home with its inviting scent and our hearts with satisfaction.
It’s perfect for busy weeknights when you crave a hearty meal without the fuss, or for leisurely Sunday suppers where you can savor every spoonful.
Ready to bring a touch of warmth and flavor to your kitchen? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a blend of smoked paprika and cumin.
- Uses pantry staples like carrots, potatoes, and canned beans.
- Freezes beautifully for easy meal prep and future enjoyment.
- Offers a satisfying, creamy texture without the use of dairy.
- Provides a nutritious, plant-based meal with protein and fiber.
Ingredients
- 2 tablespoons olive oil — opt for extra virgin for enhanced flavor.
- 1 large onion, chopped — choose a sweet onion for a milder taste.
- 3 cloves garlic, minced — use fresh garlic for best results.
- 4 large carrots, sliced — organic carrots add a natural sweetness.
- 3 medium potatoes, diced — Yukon Gold potatoes provide a creamy texture.
- 1 teaspoon smoked paprika — find quality paprika with a rich smoky aroma.
- 1 teaspoon ground cumin — freshly ground cumin enhances the soup’s depth.
- 4 cups vegetable broth — low-sodium broth allows flavor control.
- 1 can (15 oz) black beans, drained and rinsed — verify beans are thoroughly rinsed to reduce sodium.
- 1 can (15 oz) diced tomatoes — fire-roasted tomatoes add a subtle smoky note.
- Salt and pepper to taste — season gradually to avoid over-salting.
- Fresh cilantro, chopped (for garnish) — use fresh cilantro for a burst of freshness.
Step-by-Step Method
Heat the Olive Oil
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Make certain the oil is hot enough but not smoking to avoid burning the ingredients.
Sauté Onion and Garlic
Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, which should take about 3-5 minutes.
Stir occasionally to prevent sticking.
Stir in Carrots and Potatoes
Introduce the sliced carrots and diced potatoes to the pot. Cook these vegetables for about 5 minutes.
Stir frequently to make sure of even cooking and coating with oil.
Add Spices
Sprinkle in 1 teaspoon each of smoked paprika and ground cumin.
Mix the spices well with the vegetables, allowing the flavors to meld together.
Pour in Vegetable Broth
Carefully pour 4 cups of vegetable broth into the pot.
Stir to combine all ingredients thoroughly.
Bring the mixture to a boil over medium-high heat.
Simmer the Soup
Reduce the heat to low and let the soup simmer for about 20 minutes.
Confirm the vegetables become tender by occasionally checking with a fork.
Add Beans and Tomatoes
Stir in the drained and rinsed black beans along with the can of diced tomatoes.
Combine well to integrate them with the rest of the soup.
Blend the Soup
Use a blender or immersion blender to puree the soup until it reaches a smooth consistency.
Be cautious while blending hot liquids to avoid splatters.
Season and Simmer
Season the soup with salt and pepper to taste.
Let it simmer for an additional 10 minutes to allow the flavors to deepen.
Adjust seasoning if needed.
Rest the Soup
Remove the pot from heat and allow the soup to rest for 10 minutes.
This resting time helps the flavors to fully develop and settle.
Serve and Garnish
Ladle the soup into bowls, garnishing each with freshly chopped cilantro.
Serve immediately while hot, accompanied by crusty bread or a side salad for a complete meal.
Ingredient Swaps
- For a vegan version, make sure the vegetable broth is plant-based, which is already the case in this recipe.
- Substitute sweet potatoes for regular potatoes to add a hint of sweetness and extra nutrients.
- If you don’t have smoked paprika, try using regular paprika with a dash of liquid smoke for a similar flavor.
- Use chickpeas instead of black beans for a different texture and taste.
- Replace fresh cilantro with parsley or chives if cilantro is unavailable or not preferred.
You Must Know
- Use fresh spices: Make certain that your smoked paprika and ground cumin are fresh to maximize the flavor impact of these key ingredients in the soup.
- Let beans rest 10 min: After pureeing the soup, allow it to rest for at least 10 minutes before serving to let the flavors meld and the beans absorb more of the smoky taste.
- Adjust consistency: If you prefer a thinner soup, add more vegetable broth gradually until you reach your desired consistency.
- Enhance smokiness: For an extra smoky kick, consider adding a pinch of chipotle chili powder or smoked salt to the soup during cooking.
- Serve with accompaniments: Pair the soup with crusty bread or a side salad to create a well-rounded and satisfying meal.
Serving Tips
- Serve with crusty bread or a warm baguette for a satisfying meal.
- Pair with a fresh green salad for a balanced and revitalizing side.
- Garnish with a dollop of sour cream or yogurt for added creaminess.
- Top with sliced avocado for a touch of richness and color.
- Sprinkle with crumbled feta or goat cheese for a tangy flavor contrast.
Storage & Make-Ahead
The Smoky Carrot Potato Soup can be stored in the refrigerator for up to 4 days in an airtight container.
It also freezes well for up to 3 months.
To make ahead, prepare the soup and store it in individual portions for convenient reheating.
Reheating
To gently reheat Smoky Carrot Potato Soup, use a microwave on low power.
You can also use an oven set to 300°F.
Alternatively, reheat on a stovetop over low heat, stirring occasionally to prevent sticking.
Culinary Traditions and History
While our Smoky Carrot Potato Soup warms up either on the stove or in the oven, let’s explore the rich tapestry of culinary traditions that make this dish a delightful fusion.
The earthy aroma of smoked paprika and cumin whispers tales of Spanish and Middle Eastern kitchens, where spices bring warmth and depth. Carrots and potatoes, humble yet flavorful, connect us to hearty European soups that comfort on chilly days.
The addition of black beans nods to Latin American stews, where beans transform simple ingredients into satisfying meals. Each spoonful is a journey through continents, blending flavors that tell stories of cultural richness and shared tables.
This soup isn’t just a meal; it’s a celebration of the world’s diverse culinary heritage.
Final Thoughts
Why not give this smoky carrot potato soup a try and savor its delightful fusion of flavors? Feel free to tweak the recipe by adding your favorite spices or garnishes to make it uniquely yours!
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Absolutely, I’d swap in sweet potatoes for a delightful twist! Their natural sweetness pairs beautifully with smoky spices, creating a vibrant flavor contrast. Just imagine that luscious, creamy texture. Give it a try, and let your senses dance!
Is This Soup Suitable for Freezing?
Yes, you can freeze this soup beautifully! I recommend cooling it first, then transferring it to airtight containers. When you’re ready to enjoy, just thaw and reheat. The flavors meld together wonderfully with time. Enjoy!
How Can I Make This Recipe Spicier?
To spice things up, I’d toss in a dash of cayenne pepper or a few chopped jalapeños. These fiery additions will infuse the soup with a tantalizing heat, transforming every spoonful into an exciting adventure.
What Can I Substitute for Fresh Cilantro Garnish?
If you’re not a fan of fresh cilantro, I’d suggest trying chopped fresh parsley or green onion for a vibrant touch. They add a fresh burst of color and flavor, enhancing the soup beautifully. Enjoy experimenting!
Can I Use Chicken Broth Instead of Vegetable Broth?
Absolutely, you can swap vegetable broth for chicken broth! It’ll add a richer depth to the soup’s flavor profile. I’ve tried it myself, and the savory notes really complement the smoky spices. Give it a shot!
Smoky Carrot Potato Soup with Bean Chili
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 chopping board
- 1 Knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 4 large carrots sliced
- 3 medium potatoes diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 4 cup vegetable broth
- 1 can black beans 15 oz, drained and rinsed
- 1 can diced tomatoes 15 oz
- salt and pepper to taste
- fresh cilantro chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the sliced carrots and diced potatoes, cooking for 5 minutes.
- Add smoked paprika and ground cumin, mixing well with the vegetables.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat and simmer for 20 minutes or until vegetables are tender.
- Add the black beans and diced tomatoes, stirring to combine.
- Use a blender or immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste and simmer for an additional 10 minutes.
- Remove from heat and let the soup rest for 10 minutes before serving.
- Ladle the soup into bowls and garnish with fresh cilantro.
Notes
