Roasted Carrots And Green Pepper Soup Recipe

Name: Roasted Carrots And Green Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasting the vegetables; 3 green peppers; 8 baby carrots; 1 teaspoon salt; 1 pinch black pepper; 1 tablespoon olive oil; The soup; 3 quarts water; 1 tablespoon olive oil; 1 bay leaf; 2 sprigs thyme; 1 vegetable bouillon

Servings: persons

Roasting the vegetables
3 green peppers
8 baby carrots
1 teaspoon salt
1 pinch black pepper
1 tablespoon olive oil
The soup
3 quarts water
1 tablespoon olive oil
1 bay leaf
2 sprigs thyme
1 vegetable bouillon

1
Roast the peppers over stove until the skin is charred. Watch carefully. Once the skin is charred, remove charred skin, then cut into small pieces.
2
Roast the carrots in a baking pan, combined with salt, black pepper, and olive oil at 350* for about 30 minutes or until tender.
3
In your soup pot, add carrots and green peppers to olive oil then add in 3 quarts of water. Add in vegetable bouillon, thyme and bay leaf. Let simmer until carrots are tender.
4
Using an immersion blender if available, if not transfer to a blender and blend well. And serve with toasted bread.

182

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Roasting the vegetables, 3 green peppers, 8 baby carrots, 1 teaspoon salt, and more.

Yes, Roasted Carrots And Green 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.

Roasted Carrots And Green Pepper Soup

How did you like this recipe?

Frequently Asked Questions