Roasted Carrots and Green Pepper soup
Author Notes: I love anything and everything roasted. I find it the simplest way of cooking. This was something new that I wanted to try out - to combine carrots and green peppers. It was warm, perfect for a rainy night. —dieubert
Serves 6
Roasting the vegetables
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3
green peppers
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8
baby carrots
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1
teaspoon salt
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1
pinch black pepper
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1
tablespoon olive oil
- 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.
- Roast the carrots in a baking pan, combined with salt, black pepper, and olive oil at 350* for about 30 minutes or until tender.
The soup
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3
quarts water
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1
tablespoon olive oil
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1
bay leaf
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2
sprigs thyme
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1
vegetable bouillon
- 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.
- Using an immersion blender if available, if not transfer to a blender and blend well. And serve with toasted bread.
- This recipe was entered in the contest for Your Best Root Vegetable Side
More Great Recipes:
Vegetable|Soup|Vegetarian|Fall|Winter
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about 1 year ago Dee
This was worth a try, but I probably won't ever make it again. Way too strong-tasting for me. I ended up freezing it to put into chicken gumbo.
over 1 year ago Kate Adamson
I'm guessing you meant 3 cups of water, not 3 quarts...
over 2 years ago Sheila
3 quarts water, with a single bouillon cube? You're nuts! I used 1 quart of store-bought vegetable bouillon, and it still isn't quite as thick as it looks in the picture. Flavor is nice, though. Going out to buy my crusty bread.
Showing 3 out of 3 comments