4 Servings


  • Carrots 2

  • Garlic Cloves 9

  • Yellow Onion 1

  • Red Bell Peppers 5

  • Fresh Chives 4 sprigs


  • Extra Virgin Olive Oil 2 Tbsp

  • White Wine Vinegar 1/4 cup

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 6 cups


  • Kosher Salt 1 pinch

  • Smoked Paprika 3 Tbsp


  1. Prepare Veggies

    Prepare ingredients.

    • 2 , peeled, diced Carrots
    • 5 , deseeded, sliced Red Bell Peppers
    • 1 , diced Yellow Onion
    • 9 , peeled Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, sauté the onions, garlic, carrots, peppers, and smoked paprika in oil over medium heat for 10 minutes. Add vinegar and vegetable stock. Let simmer for 15 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 3 Tbsp Smoked Paprika
    • 1/4 cup White Wine Vinegar
    • 6 cups Vegetable Stock
  3. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  4. Serve

    Prepare chives. Ladle soup into bowls Garnish with chives, freshly cracked black pepper & olive oil, if desired.

    • 4 sprigs , chopped Fresh Chives
    • 1 pinch Black Pepper


  Amount per
Daily value percentage
Calories 300 kcal  
Total Fat 12 g 15%
Total Saturated Fat 2.5 g 11%
Unsaturated Fat 9 g  
Low Cholesterol 10 mg 4%
Low Sodium 570 mg 25%
Total Carbohydrate 34 g 13%
Fiber Total Dietary 7 g 26%
Sugars Total 17 g  
Protein 13 g 25%
Excellent Source: Vitamin C 234 mg 260%
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By Innit Culinary Team