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Roasted Carrot and Red Pepper Soup

 
42

soup

Yield

8

servings

Prep

10

min

Cook

30

min

Ready

40

min

 

Ingredients

3 sweet red bell peppers
quartered
10 large carrots
roughly chopped
4 tablespoons olive oil
2 large onions
chopped
1 pinch cinnamon
*
3 pints vegetable stock
*
1 limes
juice
4 tablespoons creme fraiche
*
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

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Comments

From the Avoca cookbook, making it today

over 5 years ago

Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 24651% of calories 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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