This hearty, smoky soup builds its flavor the right way — a slow saute of onion, carrot, and celery in olive oil, deepened with garlic, smoked paprika, and cumin before a long simmer in vegetable broth. A quick pass with an immersion blender gives it that classic creamy-yet-chunky texture, no dairy required, and a splash of apple cider vinegar at the end brightens every spoonful. Ladle it up with a scatter of fresh parsley and it eats like a cozy, savory bowl of comfort. It's a great option to add to a Paleo lineup, especially on a chilly night when you want something warming and satisfying without a lot of fuss. Skip the crusty bread if you're keeping things strict, and just let the soup's own smoky depth do the talking.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, smoked paprika, cumin, and black pepper and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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