Carrot And Roasted Red Pepper Soup Recipe

Name: Carrot And Roasted Red Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large carrots grated or sliced thin; 1 onion large, grated or finely diced; 4 cloves garlic to taste, minced; 2 red bell peppers large; 2 cups vegetable broth; 2 cups unsweetened soymilk or 2%% dairy milk; 2 teaspoons lemon juice; 3 tablespoons all purpose seasoning I used Simply Organic; salt; pepper; cayenne optional; fat; sour cream

Servings: persons

5 large carrots grated or sliced thin
1 onion large, grated or finely diced
4 cloves garlic to taste, minced
2 red bell peppers large
2 cups vegetable broth
2 cups unsweetened soymilk or 2%% dairy milk
2 teaspoons lemon juice
3 tablespoons all purpose seasoning I used Simply Organic
salt
pepper
cayenne optional
fat
sour cream

1
In a large pot, combine carrots, onion, garlic, and broth. Heat to boiling, stirring occasionally, then reduce heat to medium-low. Cover and simmer until veggies are soft, about 15 or 20 minutes.
2
While your base is simmering, roast the red peppers. If you have a gas range, I highly recommend roasting them directly over the open flame, using metal tongs to gently turn as needed. I place my peppers right on the stovetop, over a medium-high flame, and let them roast until the skin is almost completely blackened. If you don't have a gas range, you can roast them under the broiler. Take them out when skin is black. When they're nicely roasted and soft if you poke at 'em, place them in a bowl and cover for about 15 minutes. Then gently peel the blackened skin off, cut them in half and remove the stem and seeds. After that you can chop
3
If you have a hand blender, I suggest you blend your base up right in the pot. If you don't, you can blend the soup in a regular blender, but you'll have to do it in batches. You can add a little of the milk to each batch if it's too thick to blend.
4
Add remaining ingredients to pot (except sour cream) and stir until well-mixed. Then cover and simmer for 15 or 20 minutes, until spices have had time to nicely flavor the soup. Keep tasting, and add more of your favorite spices as desired.
5
Top with a dollop of sour cream, and enjoy!

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 large carrots grated or sliced thin, 1 onion large, grated or finely diced, 4 cloves garlic to taste, minced, 2 red bell peppers large, and more.

Yes, Carrot And Roasted Red Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot And Roasted Red Pepper Soup

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