Place oil into a large Dutch Oven over medium heat. Add carrots, onion and celery. Cook and stir until softened, about 10 minutes. Stir in garlic, cooking for 1 minute. Add edamame, chicken quinoa, chicken broth, lemon juice, mustard, salt, pepper, garlic salt, hot sauce and smoked paprika, stirring to combine. Let simmer for 15 minutes, until hot. Season with pinches of more salt and pepper according to taste. Serve hot.