Roasted Carrot & Red Pepper Soup
soup
Yield
8 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet red bell peppers
quartered |
|
| 1E+1 | large |
carrots
roughly chopped |
|
| 6E+1 | ml |
olive oil
|
|
| 2 | large |
onions
chopped |
|
| 1 | pinch |
cinnamon
|
*
|
| 1.4 | l |
vegetable stock
|
*
|
| 1 | each |
limes
juice |
|
| 6E+1 | 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.
