Chilled Spicy Carrot Soup and Primizie Flatbread Crisps are a perfect pairing! The crisps are non-GMO, made with real ingredients, and local to Austin while adding a nice crunch to the smooth, creamy carrot soup.
I’ve been on this big kick lately to learn everything I can about GMOs and the impact they have on my health and our environment. As a result, I’ve really started to pay attention to what’s in the food I’m eating and am constantly looking for food that’s non-GMO with an ingredient list that’s simple, familiar, and made with real food.
Strangely enough, right about this time Primizie reached out to me asking if I’d like to check out their line of flatbread crisps. Of course I said yes, except I didn’t really need to try them, I was already quite familiar with Primizie (pronounced Pri’ mid tsje) as they’re locally made in Austin, sold at HEB where I regularly shop, and often end up in my cart!
The fact I love most about Primizie, is that their products, which come in a seven different flavors, are non-GMO and proudly display the non-GMO Project Verified logo on the packaging. Not only are they non-GMO verified but when you flip the bag of flatbread crisps over, the ingredient list is simple, consisting of ingredients we’re all familiar with.
Take a look at the ingredient list in the Italian Everything crisps:
- Wheat flour
- Sunflower oil
- Seeds blend: sesame seeds, poppy seeds, caraway, fennel, dried garlic, red pepper
- Salt
- Spices
- Yeast
Are you shocked?
They’re all words you can pronounce, they’re all ingredients you know, and best of all, there’s no added sugar. Just plain, simple, real food that results in a deliciously crisp chip that’s perfect for snacking on it’s own, dipping into hummus or a cheese spread, or enjoying in place of croutons on a soup like I did with this Chilled Spicy Carrot Soup!
I’m a huge fan of the Primizie’s Ancient Sprouted Grains crisps, they’re truly a personal favorite! They’re so crispy, have a slight nuttiness and I love the combination of grains — sorghum, cassava, amaranth, and teff! The Ancient Sprouted Grains crisps inspired me to create this Chilled Spicy Carrot Soup which is simple, clean, and perfect for the Spring season! The ingredients in my soup, much like Primizie’s ingredients, are 100% real food. The list is short and it’s likely ingredients you already have in your kitchen.
I love this Chilled Spicy Carrot Soup for Spring in Texas when the weather’s warm but not quite gazpacho season. It’s zesty in flavor from lime juice with a hint of spice at the end. Added bonus, this soup is actually quite versatile and can even be warmed if you’d prefer! I know I enjoyed a warm bowl on a rainy Spring day when my body craved comfort food.
I enjoyed my soup by dipping the Primizie Ancient Sprouted Grains crisps into it in place of a spoon and also crushed some of the crisps on top! I loved pairing the Chilled Spicy Carrot Soup and Primizie crisps because the flatbread crisps are so crunchy and hold up well in the liquid. They add great texture to the otherwise smooth soup!
Primizie did provide me samples of their flatbread crisps but all photos and opinions in this post are my own.
- 1 tablespoon olive oil
- 1 pound carrots, peeled and diced into ½ inch half-moons
- ½ medium white onion
- 3 cloves garlic
- 2 teaspoons ground cumin
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 4 cups low-sodium vegetable broth
- 6 tablespoons whole milk greek yogurt, plus more for serving
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 bag Primizie Ancient Sprouted Grains flatbread crisps
- Add the olive oil and garlic to a medium size sauce pan over medium-high heat
- Once warm, add the white onion and carrots, cook about 5 minutes
- Add in the cumin, red pepper flakes, and salt, cook 2 minutes stirring continuously
- Pour in 3¼ cups vegetable broth and bring to a boil
- Reduce to a simmer and cook 25-30 minutes until carrots are soft
- Carefully transfer the soup to a blender, add remaining ¾ cup vegetable broth and blend on high until smooth
- Remove from blender and place the pureed soup into a large mixing bowl
- Whisk in the greek yogurt until smooth followed by the lime juice
- To serve warm, spoon immediately into bowl add a bit of lime zest, a dollop of greek yogurt and plenty of Primizie Ancient Sprouted Grains flatbread crisps on the side
- To serve cold, Refrigerate at lest 2 hours or overnight. Once chilled, spoon soup into bowls, add a bit of lime zest, a dollop of greek yogurt and plenty of Primizie Ancient Sprouted Grains flatbread crisps on the side
I really love carrots and their sweetness never though about having just a soup made with them, this looks perfect!
I love carrot soup, but never had it chilled before, a great idea now it’s getting warmer!
What pretty soup bowls! This recipe sounds so good for summer when I’m looking for something healthy to cool me off on a hot day.
This soup has my full attention! Love that there is a little spice! Sets it over the edge!
It is not quite the season for chilled soup just yet here Europe, but I’ll definitely be setting this aside for later because it sounds superb!
Haha, yea, the weather’s a bit different in Texas right now
Now this is the perfect summer soup! I am loving the freshness of this recipe!
Thanks! And it’s super easy to make!