Velvety Roasted Carrots and Green Pepper Soup
Serves: 6 servings
Ingredients:
10
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. |
Published on Aug 14, 2024 by Luminița