Smoky Carrot-Garlic Soup #RecipeRedux

I hate to admit it, but Winter is just around the corner. Most mornings as I pull out of the driveway in the pitch blackness of 7AM, my breath is white and puffy, not to mention the windshield scraper has come out on more than one occasion! After an hour on the playground and another in a not-all-that-warm classroom, a hot lunch is definitely in order - and luckily I've managed to create one that's not only hot in terms of physical heat but spicy-hot too!

This bowl is not for the flavour or spice shy - while it looks like (and really is) a simple puree of carrots, red lentils and zucchini on the surface, there's a little sneaky twist under the first sweet and nutty spoonful. By adding over half a head of fresh garlic, plus hot and smoky chipotle pepper, spicy-sweet ancho pepper, smoked paprika and bright red achiote powder the vegan combination dances on your tongue and keeps the inner furnace lit for hours!

Our #RecipeRedux theme this month is Spoooooky Spices - anything and everything you might have lurking in your cupboard or seen in the store and wondered "what the heck do I do with it?", as well as flavours that might scare or shock you!

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.) 

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Smoky Carrot-Garlic Soup
Serves 4
3 medium-large carrots, diced
1 large zucchini, peeled and diced
8 cloves garlic, peeled and cracked but left whole
water, to cover
2 tsp smoked paprika
¼-½ tsp chipotle chili powder
½ tsp ancho chili powder
½ tsp achiote powder
½ tsp Kosher salt
2 packets Truvia
¼ cup red lentils

1. Combine carrots, zucchini and garlic in a large pot and cover with cold water.
2. Add the paprika, chipotle, ancho and achiote powders and Kosher salt. Cover and bring to a boil, then reduce heat and simmer 1 hour, until vegetables are falling apart.
3. With an immersion blender (or in batches in a food processor), puree mixture until smooth. Return to pot.
4. Stir in Truvia and lentils (along with up to ½ cup water if needed), re-cover and simmer a further 30 minutes, until lentils are tender.

Amount Per Serving
Calories: 81.6
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 190.0 mg
Total Carbs: 16.6 g
Dietary Fiber: 4.3 g
Protein: 4.6 g