Roasted Carrot and Red Pepper Soup
soup
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.
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?
From the Avoca cookbook, making it today
over 5 years ago