Creamy Smoked Paprika & Cumin Mushroom Soup
1 8 oz package of sliced cremini or baby bella mushrooms
1 yellow onion
4 cloves garlic grated
1 tsp cumin powder
1 tsp smoked paprika
1/2 tsp salt
1/8 tsp black pepper
1 tbsp coconut oil
1 can full fat coconut milk
Handful of chopped parsley or cilantro for garnish (optional)
Clean mushrooms with a damp paper towel until no dirt is left. Dry the mushrooms after with dry paper towel if any excess moisture remains from cleaning.
Chop onions finely.
Get a large pan (preferably a cast iron skillet) and place on medium heat. Add oil to pan and let it coat pan evenly.
Add in onions and garlic and saute until onions are translucent.
Add in mushrooms, cumin powder, salt, pepper, and paprika, and saute until golden brown and a little crispy.
Remove most of the mushrooms from pan and place in a stock pot. About 1/4 cup should remain and be used at the end to place on top of soup.
Pour in can of coconut milk into pot.
Use an immersion blender to blend until creamy. Alternatively, if you don’t have an immersion blender, put mushrooms in a blender along with coconut milk and blend until creamy.
Taste and adjust seasonings (spice, salt, etc.) as necessary.
Place pot on low heat to make sure soup is warmed fully before serving.
Once soup is fully heated, ladle into bowls, and garnish with remaining mushrooms from your cast iron skillet, parsley or cilantro (optional), and a pinch of black pepper and paprika for color (optional).