Roasted Carrots and Green PepperĀ soup

September 28, 2011
2 Ratings
  • Serves 6
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

What You'll Need
  • Roasting the vegetables
  • 3 green peppers
  • 8 baby carrots
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 1 tablespoon olive oil
  • The soup
  • 3 quarts water
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 vegetable bouillon
  1. Roasting the vegetables
  2. 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.
  3. Roast the carrots in a baking pan, combined with salt, black pepper, and olive oil at 350* for about 30 minutes or until tender.
  1. The soup
  2. 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.
  3. Using an immersion blender if available, if not transfer to a blender and blend well. And serve with toasted bread.

See what other Food52ers are saying.

  • Kate Adamson
    Kate Adamson
  • Dee
  • Sheila

3 Reviews

Dee February 14, 2017
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.
Kate A. November 15, 2016
I'm guessing you meant 3 cups of water, not 3 quarts...
Sheila August 29, 2015
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.