Sweet and Smoky Spanish Carrot Soup

Spanish Carrot Soup Aneto

Sweet and Smoky Spanish Carrot Soup
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Just a few quality Spanish ingredients like Aneto broth, Spanish olive oil and pimentón can make the most basic vegetables sing! Serve this soup with garlicky olive oil or All i Oli on some crusty bread, or try this soup topped with our Matiz Chestnut butter recipe.
Sweet and Smoky Spanish Carrot Soup
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Just a few quality Spanish ingredients like Aneto broth, Spanish olive oil and pimentón can make the most basic vegetables sing! Serve this soup with garlicky olive oil or All i Oli on some crusty bread, or try this soup topped with our Matiz Chestnut butter recipe.
Ingredients
Servings:
Units:
Instructions
  1. Heat the 2 tablespoons olive oil in a large pot on medium-high heat.
  2. Add chopped onions and ½ teaspoon salt. Stir the onions until they begin to caramelize and brown bits stick to the bottom of the pan (about 10-15 minutes).
  3. Add balsamic sauce and let caramelize for another 5 minutes.
  4. Add apple, carrots, herbs de provence, rosemary and let cook for another 10 minutes, then add the Aneto broth and bring to a boil, then reduce heat and let simmer until vegetables are tender (about 30 minutes).
  5. Ladle the soup into a blender and fill until half full. Put the blender lid on loosely, to allow for steam to escape when blending (this is important to avoid burns). Blend in batches until all of the soup is completely smooth and uniform.
  6. In a small bowl, add garlic to ¼ cup olive oil and let sit for 15 minutes or more.
  7. To serve, ladle soup into bowls and drizzle with garlic olive oil and sprinkle with the pimentón.
Recipe Notes

Serves: 4-6

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