Carrot And Chili Pepper Soup Recipes
CREAMY CARROT RED PEPPER SOUP
This easy and healthy carrot red pepper soup is creamy yet dairy free, and an all-around healthy comfort food option.
Provided by Monica | Nourish and Fete
Categories Soup
Time 50m
Number Of Ingredients 10
Steps:
- In a large stockpot or Dutch oven, warm the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, approximately 6 minutes.
- Add the carrots, red pepper, salt, and pepper. Cook, stirring occasionally, another 5 minutes.
- Add the garlic and thyme and cook approximately 1 minute, just until fragrant.
- Pour the stock over the veggies and stir. Increase heat to high and bring mixture to a boil. Reduce heat back to medium, cover, and simmer for about 20 minutes, until the carrots are tender enough to be pierced with a fork.
- Use an immersion blender, standard blender, or food processor to puree the soup. Taste and add more salt, if desired. Serve with fresh thyme, pumpkin seeds, or a swirl of cream, as desired. Enjoy!
Nutrition Facts : Calories 127.34 kcal, Carbohydrate 20.03 g, Protein 1.93 g, Fat 5.13 g, SaturatedFat 0.72 g, Sodium 926.7 mg, Fiber 5.01 g, Sugar 10.12 g, ServingSize 1 serving
CARROT AND CILANTRO SOUP
This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.
Provided by Jon Barnes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
- Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
- Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g
CARROT AND ROASTED PEPPER SOUP
This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese.
Provided by English_Rose
Categories Peppers
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
- Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
- Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.
Nutrition Facts : Calories 386.6, Fat 16.2, SaturatedFat 9.1, Cholesterol 34, Sodium 1300.8, Carbohydrate 50.7, Fiber 4.6, Sugar 3.4, Protein 10.3
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