1. Prepare Veggies

   Prepare ingredients.

   • 2 , peeled, diced Carrots
   • 5 , deseeded, sliced Red Bell Peppers
   • 1 , diced Yellow Onion
   • 9 , peeled Garlic Cloves
2. Simmer Soup

   In a medium to large pot, sauté the onions, garlic, carrots, peppers, and smoked paprika in oil over medium heat for 10 minutes. Add vinegar and vegetable stock. Let simmer for 15 minutes.

   • 2 Tbsp Extra Virgin Olive Oil
   • 3 Tbsp Smoked Paprika
   • 1/4 cup White Wine Vinegar
   • 6 cups Vegetable Stock
3. Prepare Avocado Crema

   Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

   • 2 , pitted Avocados
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 pinch Kosher Salt
   • 1 , juiced Lemon
4. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
5. Serve

   Prepare chives. Ladle soup into bowls and serve with topping. Garnish with chives, freshly cracked black pepper & olive oil, if desired.

   • 4 sprigs , chopped Fresh Chives
   • 1 pinch Black Pepper

Get The Full Experience

Download Free App

Suggested Meals

Maple Bacon

Turkey

Chicken

Breast

Gone Bananas

Smoothie

Sesame Nori Mushroom Bowl

(w/ Olive Oil)

Garlic

Shrimp

	Amount per serving	Daily value percentage
Calories	500 kcal
Total Fat	30 g	38%
Total Saturated Fat	5 g	25%
Unsaturated Fat	25 g
Low Cholesterol	10 mg	4%
Low Sodium	600 mg	25%
Total Carbohydrate	43 g	16%
Fiber Total Dietary	13 g	48%
Sugars Total	17 g
Protein	14 g	29%
Excellent Source: Vitamin C	250 mg	280%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	82 mg	6%
Iron Fe	3.5 mg	20%
Potassium K	1490 mg	30%
Vitamin E	8.5 mg	60%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.7 mg	50%
Niacin	10 mg	60%
Pantothenic Acid	2 mg	40%
Vitamin B-6	1.2 mg	70%
Folate (B9)	186 µg	45%

By Innit Culinary Team