This week I received carrots and red peppers in my vegetable box. I am not a lover of carrots served as a vegetable, however I quite like them in a soup or raw in a salad or as a crudite.
This soup recipe is very simple; cook the vegetables until cooked and then blitz in the blender. The peppers I used were particularly juicy, red and ripe, which therefore made the soup quite sweet. I added quiet a bit of black pepper to balance the sweetness, but of course this would be a personal choice.
You could also roast your peppers and onions in the oven rather than cooking with the carrots in the stock. This would give a slight baked flavour. Lay on a baking sheet with a drizzle of olive oil and cook on 180 / gas 4 for about 20 minutes or until soft and tender. Then add to the cooked carrots and stock, and blend either with a hand blender or liquidizer.
Sweet Red Pepper and Carrot Soup
A sweet full of freshness light soup.
- 1 medium Onion roughly chopped
- 1 tbsp Olive oil
- 500 gm Carrots roughly sliced
- 2 Red Peppers roughly chopped
- 500 ml Chicken or Vegetable Stock
- Salt and Pepper seasoning to taste
In the saucepan, heat the oil, add the onion and cook for 5 minutes until soft but not brown.
Add the rest of the vegetables, stir, put the lid on and sweat the vegetables for just a couple of minutes.
Add the stock and a little salt and pepper.
Cook for 20 minutes until the carrots are cooked and soft to the touch of a knife.
I recommend you leave to cool slightly to avoid scalding yourself when blending or to prevent built up steam blowing the top off the food processor blender.
Blend to a smooth consistancy. Check and adjust the seasoning to your own taste.
Soup is now ready to heat when required. Serve with bread of your choice.
Nutrients per serving
Cals 159, Fat 5.4g, Carbs 25.5g (net 18g), Protein 3.5g