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