Velvety Roasted Carrots and Green Pepper Soup

Savor the rich flavors of this velvety roasted carrot and green pepper soup. Indulge in the comforting warmth of this hearty dish, perfect for any time of day.

Ingredients

Ingredients
3	green peppers
8	baby carrots
1	teaspoon salt
1	pinch black pepper
1	tablespoon olive oil
3	water
1	tablespoon olive oil
1	bay leaf
2	thyme
1	vegetable bouillon

Instructions

• Preparation and Cooking

  1. To begin, roast the green peppers over a stove until the skin is charred. Be attentive and watch carefully. Once charred, remove the skin and cut the peppers into small pieces.
  2. Next, roast the baby carrots in a baking pan with a sprinkle of salt, black pepper, and drizzle of olive oil at 350°F (175°C) for approximately 30 minutes or until they are tender.
  3. In a soup pot, combine the roasted carrots and green peppers with olive oil. Add 3 quarts of water, vegetable bouillon, thyme sprigs, and a bay leaf. Allow the mixture to simmer until the carrots are tender.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender and blend until creamy. Serve the soup hot, alongside toasted bread for a delightful meal.

Aug 14, 2024