Mexican Smoked Carrot and Corn Soup
Summer soup? Absolutely! Lighter on the waistline for that beach bod, easier on the mind for a killer easy recipe! Which way to the beach?! Follow the guy eating the soup!
2 Lbs carrots - peeled and cut into thumb-sized pieces
½ Red onion - large rounds
½ White onion - large rounds
3 Garlic cloves
1 Cob of corn - husked
4 Cups veg stock
1 Tbsp turmeric
Salt and pepper
1 Guajillo pepper - stem removed
½ Tsp cumin powder
1 Chili w/ Adobo sauce
1 Tsp oregano
½ Cup water
Crushed tortilla chips
Load your Bradley Smoker with Chili Cumin Bisquettes and preheat to 270ºF (132.2°C). Take the first 5 ingredients and get them prepped and onto a rack. Once the Smoker is to temp, place the racks in and smoke for 1 to 1½ hours, depending on the level of smoke you want on the veg!
In a pot, add everything else except the ½ cup water. Bring to a light simmer. Once the veg has finished smoking, take them from the smoker and add them to your pot with everything else. Simmer away till the carrots have softened (roughly 30 min ). Remove from the cooktop and allow to cool.
Add everything to a blender and blitz away. If you want an extra smooth soup, strain through a fine-mesh strainer and blend again. You can add a bit of water if the soup is too thick for you. Garnish with any you wish and serve!
Recipe by: Cory Walby - Saturday Night Test Kitchen