Roasted Pepper and Carrot Soup

Roasted Pepper and Carrot Soup

Roasted Red Pepper and Carrot Soup
Serves 4-6
Preparation time 15 minutes
Cooking time 30 minutes
Various methods may be used for roasting peppers: under oven broiler, heat oven to 250 C / 500 F, or grilled.

Roast peppers under the oven broiler or on the grill, then remove skin.

  • 3 large Red Peppers (quartered and de-seeded)
  • 10 Carrots (peeled and roughly chopped)
  • 4 Tablespoons Olive Oil
  • 2 Onions peeled and diced
  • 2 Potatoes peeled and quartered
  • Pinch of ground Cinnamon
  • 1.8 Liters Vegetable Stock
  • Juice of 1 lime
  • Salt and Pepper to taste
  • 4 teaspoons Panna or Heavy Cream (optional)
  • Paprika
  • Parsley for decoration
Preparation 15 minutes
Place peppers on flat pan and into the a very hot oven for 10 minutes.
(Optional: Hot roasted peppers may have skin removed by placing them in a sealed container and after 10 minutes remove peel.)
Peel onions and in large pan gently saute` the onion in 2 Tablespoons of olive oil for 10 minutes. Peel carrots and potatoes. Toss carrots, potatoes and  roasted peppers in 2 Tablespoons olive oil.
Simmering  time,  30 minutes on stove top
Add carrots, potatoes and peppers  to the onions with the cinnamon, salt and pepper to taste; toss together in pan.
Add stock and lime juice, bring to a boil, reduce heat and simmer for 20 minutes.
With a ladle add cooked vegetables into a blender and  then puree` for about 20 seconds, add back to soup and reheat for10 minutes.
Serving and Presentation
Ladle soup into a bowl, sprinkle chopped parsley on top and drizzle the panna or  heavy cream.
Serve soup with a spoonful of Creme` Fraiche and pinch of paprika.

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