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Roasted Carrot and Red Pepper Soup

Roasted Carrot & Red Pepper Soup

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Submitted by sarah hyland

soup

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

3 3
EACH SWEET RED BELL PEPPERS
quartered
10 1E+1
LARGE LARGE CARROTS
roughly chopped
4 6E+1
TABLESPOONS ML OLIVE OIL
2 2
LARGE LARGE ONIONS
chopped
1 1
PINCH PINCH CINNAMON *
3 1.4
PINTS L VEGETABLE STOCK *
1 1
EACH LIMES
juice
4 6E+1
TABLESPOONS ML CREME FRAICHE *
1
X PAPRIKA *

Directions

Toss peppers and carrots in half olive oil and roast in hot oven for 10 minutes til peppers look charred.

Sauté onion in remaining oil for 10 mins. Add carrots and peppers to onions with cinnamon/ salt and pepper. Toss them together, then add the stock and lime juice.

Bring to the boil, reduce heat and simmer for 20 minutes or until carrots are tender. Puree.

Serve with spoonful of creme fraiche and pinch paprika.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

From the Avoca cookbook, making it today

 

 

Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 246 51% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 131mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 9g 35%
Sugars g
Protein 7g
Vitamin A 661% Vitamin C 225%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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