Ingredients:

• 2 lbs carrots, peeled and trimmed
• 1 tbsp vegetable or canola oil
• 1/2 large onion, chopped
• 1/2 jalapeno pepper, seeded and chopped
• 3 cloves garlic, chopped
• 1/2 tbsp minced ginger root
• 1 stalk celery, chopped
• 1 tsp ground tumeric
• 1 tsp curry powder
• 4 cups vegetable stock (homemade preferred)
• 3 cups smoked chicken stock (go all veggie stock if you want this to remain vegetarian dish)
• 1 heaping tbsp butter
• 3/4 cup cream
• Salt and pepper to taste
• Drizzle maple syrup

Directions:

1. To get started, fire up your grill or smoker and set for some low n’ slow (225F) smoking
2. Use 4 Smokinlicious! apple infused woodscuits to provide a sweet and steady level of smoke
3. Place the whole, peeled carrots on your smoker and let smoke away for 2 hours
4. When they’re well smoked, remove from your cooker and hold aside
5. Heat the oil in a soup pot or dutch oven over medium heat and add in the onion, jalapeno pepper and garlic
6. Let that cook until the onion has softened up (about 5 minutes)
7. Chop up the smoked carrots and add that, along with the celery, and continue to cook it all for about 5-10 more minutes
8. Toss in the turmeric, curry powder, and ginger and incorporate into the veggies
9. When evenly distributed, pour in the veggie stock (and smoked chicken stock, if using)
10. Bring this to a good boil and then reduce to simmer for about 2 hours, stirring occasionally
11. When the vegetables are tender, strain them out of the soup and puree in a blender until smooth
12. When the veggies are all nicely pureed, pour the pureed veggies back into the soup and continue on the simmer for another half-hour
13. Whisk the butter into the soup point and let it melt in
14. Stir in the cream and adjust seasoning with salt and pepper (use white pepper if you don’t want the black flecks to show)
15. You can strain the soup again to catch any larger bits not rendered down by that spin in the blender
16. Ladle into a serving bowl and run a short drizzle of pure maple syrup into each bowl