Roasted Carrot and Smoke Soup

Ingredients 0/13

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.