Roasted Red Pepper and Carrot Soup

Name: Roasted Red Pepper and Carrot Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8
Cuisine: International
Ingredients: 6 quartered red peppers; 3 tbspns olive oil; 2 peeled and chopped onions; large bunch Fresh Bazil; 4 cloves peeled and finely chopped garlic; 6 peeled and chopped carrots; 2 litres veg or chicken stock; 1 pinch sugar; to taste salt and freshly ground black pepper

Over a year ago 18,813 views

Prep: 25 mins

Cook: 35 mins

Serves: 8

Soup

Ingredients

6 quartered red peppers
3 tbspns olive oil
2 peeled and chopped onions
large bunch Fresh Bazil
4 cloves peeled and finely chopped garlic
6 peeled and chopped carrots
2 litres veg or chicken stock
1 pinch sugar
to taste salt and freshly ground black pepper

Accompaniment

Description

Soup is one of the best starters for a Seder meal because it is so easy and quick to serve especially if you have a large crowd to cater for!

Method

1
1) Pre-heat the grill to its highest setting.
2) Place the peppers on an oven tray and brush them with olive oil. Grill for about 10 minutes or until the skin have blackened and blistered.
3) Meanwhile, heat a large deep saucepan with the remaining olive oil. Sauté the onions, carrots and garlic for about 5 minutes. Add the stock, pinch of sugar and bring to the boil. Cover and simmer for 15 minutes or until the carrots are soft.
4) Remove the peppers from the grill and immediately transfer to a dish and cover with cling film. Leave for 10 minutes to cool.
5) Remove the skins from the peppers and roughly chop. Keep one red pepper back for garnish but add the rest to the soup with the basil.
6) Simmer the soup for a final 5 minutes.
7) Liquidise half the soup to produce a semi puree consistency. Return to the saucepan. Taste and adjust seasoning.