Roasted Pepper and Carrot Soup

Roasted Red Pepper and Carrot Soup

Serves 4-6

Preparation time 15 minutes

Cooking time 30 minutes

 

Various methods may be used for roasting peppers: under oven broiler, heat oven to 250 C / 500 F, or grilled.

 

3 large Red Peppers (quartered and deseeded)

10 Carrots (peeled and roughly chopped)

4 Tablespoons Olive Oil

2 Onions peeled and diced

Pinch of ground Cinnamon

1.8 Liters Vegetable Stock

Juice of 1 lime

4 teaspoons Creme Fraiche

Paprika

 

Preparation 15 minutes

Place peppers on flat pan and into the a very hot oven for 10 minutes.

(Optional: Hot roasted peppers may have skin removed by placing them in a sealed container and after 10 minutes remove peel.)

Peel onions and in large pan gently saute` the onion in 2 Tablespoons of olive oil for 10 minutes.

Peel carrots

Toss carrots and roasted peppers in 2 Tablespoons olive oil.

 

Cooking time 30 minutes

Add the peppers and carrots to the onions with the cinnamon, salt and pepper to taste; toss together in pan. 

Add stock and lime juice, bring to a boil, reduce heat and simmer for 20 minutes.

With a ladle add vegetables to a blender and puree`, add back to soup and reheat for10 minutes.

 

Serve soup with a spoonful of Creme` Fraiche and pinch of paprika.

Enjoy!!!