Directions:
- Pour oil into a medium soup pot and turn head to medium. Add shallots and cook over medium heat until slightly softened, about 4-5 minutes.
- Add squash, 1/2 T of paprika, and cook another 7 minutes or so until it has absorbed the oil and softened.
- Add carrots, potato, broth, and wine and bring to a boil. Reduce to medium and cook at a low boil for about 20 minutes, or until carrots fall apart when pierced with a fork.
- Turn off heat and allow the soup to cool a bit, about 10-15 minutes.
- When soup is slightly cooled, insert an immersion blender into the pot and puree all ingredients - this should only take about a minute to get a smooth puree. Return to medium heat and bring to a simmer again.
- While simmering, add the remaining paprika and other spices to taste. Careful not to use more than the barest dusting (really just a few granules) of cayenne or your soup will be very hot! This is just for zest, not for heat.
- Add peas, corn, and chopped pepper. Let cook for 5 more minutes on low heat.
- Add cream if desired, stir thoroughly, and check for seasonings. Add more spices to taste and lemon juice, then turn off heat. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.03 Kcal (1834 kJ) | ||
| Calories from fat | 129.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.44g | 22% | |
|---|---|---|---|
| Cholesterol | 23.01mg | 8% | |
| Sodium | 1310.95mg | 55% | |
| Potassium | 1130.29mg | 24% | |
| Total Carbs | 61.4g | 20% | |
| Sugars | 14.98g | 60% | |
| Dietary Fiber | 8.38g | 34% | |
| Protein | 9.52g | 19% | |
| Vitamin C | 55.7mg | 93% | |
| Vitamin A | 1mg | 35% | |
| Iron | 11.6mg | 64% | |
| Calcium | 120.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 79.16 Kcal (331 kJ) | ||
| Calories from fat | 23.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 22% | |
|---|---|---|---|
| Cholesterol | 4.16mg | 8% | |
| Sodium | 236.92mg | 55% | |
| Potassium | 204.27mg | 24% | |
| Total Carbs | 11.1g | 20% | |
| Sugars | 2.71g | 60% | |
| Dietary Fiber | 1.51g | 34% | |
| Protein | 1.72g | 19% | |
| Vitamin C | 10.1mg | 93% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 2.1mg | 64% | |
| Calcium | 21.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Easy Spicy Hummus
Chickpeas (drained and rinsed ), Tahini and 5 more.. -
Corn Fritters
Vegetable oil, Just add water pancake mix, Cornmeal and 7 more.. -
Easy Roasted Red Pepper Hummus
Lemon juice, Olive oil, Fresh parsley, stems removed and 9 more.. -
Chicken Bacon Roulades
Shallots, Bacon slices (about 1/2 lb) and 10 more.. -
Saffron Sauce
Shallot, finely minced, Dry white wine, Saffron thread and 4 more.. -
Carrot Salad (Bobby Flay)
Carrots, peeled, Fresh lemon juice, Garlic, finely chopped and 5 more.. -
Carrot And Fig Slaw
Lemon juice, Sugar, Salt, Cumin, Cayenne and 2 more.. -
Cajun Crab Cakes
Vegetable oil, Onion, finely chopped and 14 more.. -
Carrot, Apple, and Ginger Soup
Shallots, chopped, Olive oil, Carrots, chopped and 8 more.. -
Chicken and Beef Satays With Peanut Dipping Sauce
Heavy cream, Onion, chopped, Garlic cloves, chopped and 12 more..
Also Try
-
-
-
Soup Roasted Butternut Squash Soup With Spicy Seeds
Butternut squash (about 3 lb), Olive oil, Salt and 14 more.. -
-
-
-
Squash Soup with Whole-Grain Croutons
Whole-grain bread, cut into 1/2-inch cubes, Olive oil and 5 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
