Creamy Carrot Red Pepper Soup Recipes

VEGAN ROASTED RED PEPPER AND CARROT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
• Roast in the preheated oven until tender, about 30 minutes.
• Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
• Blend soup with an immersion blender.
• Add apple cider vinegar to pureed soup. Serve with hot sauce.

RED PEPPER SOUP

Steps:

• In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

CREAM OF CARROT SOUP

Steps:

• Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
• Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

RED PEPPER CARROT SOUP

Steps:

• Broil red pepper 4 in. from the heat until skin is blistered, about 6 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel and discard charred skin. Remove stem and seeds; set pepper aside., In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are tender. Cool for 10 minutes. , In a blender, puree carrot mixture and roasted pepper in small batches. Return to the pan; heat through.

CREAMY RED PEPPER SOUP

Steps:

• Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes. Add the broth, bell peppers, potato, wine, and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
• Using an immersion hand blender, puree the soup in the pot until it is smooth. Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids. Season the soup, to taste, with salt and pepper.
• Meanwhile, heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the bread cubes and saute until they are crisp and golden, about 8 minutes.
• Ladle the soup into bowls. Dollop a tablespoon of mascarpone in the center of each bowl and top with croutons. Sprinkle with pepper and serve.

CREAMY RED-PEPPER SOUP

Steps:

• In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.
• Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.
• Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.

CREAMY RED PEPPER SOUP

Steps:

• In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.

CREAMY CARROT SOUP

Steps:

• Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
• Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
• Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.