Mexican Smoked Carrot and Corn Soup

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!


  • 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


  • Crushed Tortilla Chips
  • Sour Cream
  • Carrot Slices
  • Corn
  • Parsley
  • White Onion
  • Avocado


  1. 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!
  2. 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.
  3. 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