By Cynthia Sadurni
It seems that most people think of soup as an autumnal or wintery dish. Once the warmer weather comes, it discretely disappears until the cold begins anew. For me, this is a very interesting approach, since I grew up having soup every day with dinner, to the point that it doesn’t seem like the main meal of the day without this comforting, liquid companion.
Not all soups have to be the hearty fare of the fall and winter, though. There are many light and nutritious options that can be a perfect companion to any meal and can pack much needed nutrients after a long day of work or fun. This recipe is precisely that. My mom has been making it for as long as I can remember, and is a favorite in our household.
Ingredients
- 1 tbsp olive oil or butter
- 5 cloves garlic, minced
- ½ cup white onion, finely chopped (leek can also be used and gives a more mellow flavor)
- 1½ cups shredded carrots (you can find this already packed in most supermarkets)
- 1 cup sliced cremini or shiitake mushrooms, stems removed
- 4 cups chicken broth (you can substitute beef broth for a heartier version, or veggie broth)
- Salt to taste (depends on how salty your broth is)
- Dash of pepper
- 1 tsp paprika
- 1 lemon finely sliced to serve, plus half a lemon whole.
Directions
In a cooking pot, sauté the garlic and onion until soft, then add the mushrooms and continue to stir them over medium heat for another minute. Add the shredded carrots, mix well, and continue to stir for one minute more.
Add the broth and enough water to cover all the mix and have about half an inch extra.
Add the paprika, cover and simmer gently for 20 minutes or until the carrots are soft. At this stage, you can add the salt and pepper, let cook one more minute. Give it a taste and add more salt if needed.
Ladle into bowls to serve, add a twist of lemon into each bowl and garnish with the lemon slices. Enjoy!
This soup is quick and simple, yet delicious and light enough to enjoy any time of the year! I hope that you enjoy making it as much as I have sharing it with you. Buen provecho! *
*This is the Mexican equivalent of bon appétit.
