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. 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
4. Serve

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

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

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	Amount per serving	Daily value percentage
Calories	300 kcal
Total Fat	12 g	15%
Total Saturated Fat	2.5 g	11%
Unsaturated Fat	9 g
Low Cholesterol	10 mg	4%
Low Sodium	570 mg	25%
Total Carbohydrate	34 g	13%
Fiber Total Dietary	7 g	26%
Sugars Total	17 g
Protein	13 g	25%
Excellent Source: Vitamin C	234 mg	260%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	68 mg	6%
Iron Fe	3 mg	15%
Potassium K	1060 mg	25%
Vitamin E	5.5 mg	40%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.6 mg	45%
Niacin	8.5 mg	50%
Pantothenic Acid	0.9 mg	15%
Vitamin B-6	1 mg	60%
Folate (B9)	116 µg	30%

By Innit Culinary Team