Roasted Red Pepper and Carrot Soup
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 de-seeded)
- 10 Carrots (peeled and roughly chopped)
- 4 Tablespoons Olive Oil
- 2 Onions peeled and diced
- 2 Potatoes peeled and quartered
- Pinch of ground Cinnamon
- 1.8 Liters Vegetable Stock
- Juice of 1 lime
- Salt and Pepper to taste
- 4 teaspoons Panna or Heavy Cream (optional)
- Parsley for decoration
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 and potatoes. Toss carrots, potatoes and roasted peppers in 2 Tablespoons olive oil.
Simmering time, 30 minutes on stove top
Add carrots, potatoes and peppers 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 cooked vegetables into a blender and then puree` for about 20 seconds, add back to soup and reheat for10 minutes.
Serving and Presentation
Ladle soup into a bowl, sprinkle chopped parsley on top and drizzle the panna or heavy cream.
Serve soup with a spoonful of Creme` Fraiche and pinch of paprika.