Roasted Red Bell Pepper And Carrot Soup With Tarragon Recipes

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VEGAN ROASTED RED PEPPER AND CARROT SOUP



Vegan Roasted Red Pepper and Carrot Soup image

Try this easy and delicious vegan carrot soup recipe! Great for a cold winter day!

Provided by Connie Yiu

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

5 carrots, peeled and cut into 1/2 inch pieces
2 red bell peppers, quartered
1 large onion, cut into large pieces
3 cloves garlic, peeled
salt and ground black pepper to taste
2 teaspoons ground paprika
1 teaspoon ground cumin
1 tablespoon olive oil
1 (32 fluid ounce) container vegetable broth
1 bay leaf
½ teaspoon dried oregano
1 pinch red pepper flakes, or to taste
½ teaspoon apple cider vinegar, or more to taste
1 dash hot sauce, or to taste

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.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 24.4 g, Fat 4.7 g, Fiber 6.4 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 574 mg, Sugar 12.3 g

CARROT AND ROASTED PEPPER SOUP



Carrot and Roasted Pepper Soup image

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

5 ounces leeks, chopped
10 ounces carrots, sliced
2 ounces salted butter
10 ounces roasted red peppers, skinned and seeds removed, sliced
1 quart vegetable stock
3 1/2 ounces sour cream
salt and pepper, to taste
1 baguette
2 ounces cheese, sliced

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

RED PEPPER-CARROT SOUP



Red Pepper-Carrot Soup image

From Vegetarian Times February 2010. This soup boasts a smooth texture and a deep, rich flavor that comes from slow-roasting bell peppers. It's also high in beta-carotene and lycopene, two antioxidants that may help prevent cardiovascular disease. Nutrition facts: 101 cal, 2g protein, 5g fat, 14g carb, 0mg cholesterol, 418mg sodium, 2.5g fiber, 6g sugar.

Provided by BB2011

Categories     Peppers

Time 1h45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

2 large red bell peppers (1 lb)
2 tablespoons olive oil
1/2 teaspoon curry powder
1 bay leaf
1 large onion, sliced (2 cups)
2 large carrots, sliced (1/2 lb)
4 garlic cloves, peeled and sliced
1 teaspoon salt
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds.
  • Heat oil in 2-qt saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent.
  • Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.
  • Transfer carrot mixture to blender, add bell peppers, and puree until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.

ROASTED RED BELL PEPPER AND CARROT SOUP WITH TARRAGON



Roasted Red Bell Pepper and Carrot Soup With Tarragon image

Make and share this Roasted Red Bell Pepper and Carrot Soup With Tarragon recipe from Food.com.

Provided by swissms

Categories     Vegetable

Time 1h45m

Yield 2 quarts, 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons olive oil
2 tablespoons unsalted butter
2 red bell peppers, cored, seeded, and chopped
4 medium carrots, chopped
1 large yellow onion, chopped
4 shallots, chopped
1 pear, peeled, cored, and chopped
3 garlic cloves, chopped
6 cups chicken broth or 6 cups vegetable broth
4 red bell peppers, roasted, peeled, cored, seeded, and chopped
1/2 teaspoon crushed red pepper flakes (to taste)
1/8 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon

Steps:

  • Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots and pear. Reduce the heat to low, and cook the vegetables for 12 to 15 minutes, stirring often until very soft. Add the garlic, and cook for several minutes longer, being careful not to let the garlic burn.
  • Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper to the saucepan, and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.
  • Working in batches if necessary, pour the soup into the bowl of a food processor or the jar of a blender fitted with a metal blade, and puree until smooth. (Or puree the soup directly in the pot using an immersion blender.) Pour the soup back into the pot in which you cooked it. Stir in the tarragon, season with additional salt and pepper if desired. Serve hot or chilled. This soup, refrigerated in an airtight container, will keep for several days. It also freezes well.

Nutrition Facts : Calories 243.8, Fat 14.9, SaturatedFat 4.2, Cholesterol 10.2, Sodium 1573.6, Carbohydrate 22.6, Fiber 5, Sugar 11.4, Protein 7.6

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