Roasted Carrot and Red Pepper Soup


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Roasting the vegetables brings out a great taste in this soup.

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  • 3 large red bell peppers, cut into quarters and seeded
  • 10 large carrots, peeled and roughly chopped
  • 4 Tbs. olive oil, divided use
  • 2 large onions, peeled and finely chopped
  • Pinch of ground cinnamon Salt, to taste Pepper, to taste
  • 3 pints vegetable stock
  • Juice of 1 lime
  • 2 Tbs. plus 2 tsp. crème frache
  • Paprika, to taste

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Toss the peppers and carrots in half the olive oil and roast in a very hot oven for 10 minutes or until the peppers start to look charred. Meanwhile, gently sauté© the onions in the remaining oil for 10 minutes. Add the carrots and peppers to the onions with the cinnamon and salt and pepper to taste. Toss them together and then add the stock and lime juice. Bring to a boil, reduce the heat and simmer for 20 minutes or until the carrots are tender. Purée the soup in a blender, then reheat gently. Divide among four bowls; serve each topped with 2 tsp. crème frache and a pinch of paprika.

Makes 4 servings.

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