Summer soup? Absolutely! Lighter on the waistline for that beach bod, easier on the mind for a killer easy recipe! Which way to the beach?! Follow the guy eating the soup!
Ingredients
- 2lbs Carrots – Peeled and Cut into thumb-sized pieces
- ½ Red Onion – Large Rounds
- ½ White Onion –Large Rounds
- 3 Garlic Cloves
- 1 Cob of Corn – Husked
- 4 cups Veg Stock
- 1 tbsp Turmeric
- Salt and Pepper
- 1 Guajillo Pepper – Stem Removed
- ½ tsp Cumin Powder
- 1 Chili w/ Adobo Sauce
- 1 tsp Oregano
- ½ cup water
Garnish
- Crushed Tortilla Chips
- Sour Cream
- Carrot Slices
- Corn
- Parsley
- White Onion
- Avocado
Directions
- Load your Bradley Smoker with Chili Cumin Pucks and preheat to 270 F (132.2C). Take the first 5 ingredients and get them prepped and onto a rack. Once the Smoker is to temp, place the racks in and smoke for 1 to 1.5 hours, depending on the level of smoke you want on the veg!
- In a pot, add everything else except the ½ cup water. Bring to a light simmer. Once the veg has finished smoking, take them from the smoker and add them to your pot with everything else. Simmer away till the carrots have softened ( roughly 30 min ). Remove from the cooktop and allow to cool.
- Add everything to a blender and blitz away. If you want an extra smooth soup, strain through a fine-mesh strainer and blend again. You can add a bit of water if the soup is too thick for you. Garnish with any you wish and serve!
Recipe by: Cory Walby – Saturday night test kitchen
