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.
Ingredients
- 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
Instructions
-
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