PP Smoked Creamy Carrot Soup
Chef: Marco Knox, The Phytogenic Chef
Makes: 2 servings
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
INGREDIENTS
1 ¼ canned no-salt white beans
3 ½ carrots
1 t smoked paprika
¾ c polenta cornmeal
Optional
Salt and pepper to taste
DIRECTIONS
Rinse the carrots and remove the ends. Chop into even pieces. The smaller you chop them, the faster they will cook.
Add the carrots to a deep saucepan. Add just enough water to submerge the carrots. Turn up the heat to medium and cook with a cover. After a few minutes of cooking. Add the paprika and some salt and pepper. Smoked paprika is key to the flavor of this dish! Cook until the carrots are soft enough to be pierced by a fork without effort.
In the meantime, cook the polenta. It should take about 5 minutes for the polenta to absorb the water. Then turn off the heat and let it cool. The polenta will firm up as it cools. The longer it cools, the firmer and chunkier it will be. Season with salt and pepper.
Add the beans to the carrots and turn the heat to low. Blend the soup once it is cool enough to handle. You can use an immersion blender immediately (but watch out for hot splashes!) or let it cool down a bit and use a standing blender.
Serve the soup in a bowl and add chunks of polenta on top. Season with salt and pepper to taste if needed.
Marco Knox has been cooking since he was 12 years old at his brother’s restaurant. Once he struck on his own, he worked everything from ‘fil ‘em and bill ‘em’ concepts, to 5-star dining and world-class resorts. Life and health issues, however, changed the menu. Marco, now The Phytogenic Chef, specializes in Whole Plant-Based Cuisine that saved his life. Visit him on social media and find his amazing menu planning program at: my website, Facebook, Instagram, Twitter.