Soup with bell pepper and carrots
This soup is characterized by a velvety thick texture and a deep rich taste. The ingredients in this recipe are quite simple, but thanks to the roasting of the peppers, the flavor is very interesting.
Information
Ingredients
- Red bell pepper2 piece
- Olive oil2 tablespoon
- Curry0.5 teaspoon
- Bay leaf1 piece
- Onion1 piece
- Carrots2 piece
- Garlic4 clove
- Salt1 teaspoon
- Lemon juice2 teaspoon
- Water1 l
- Sweet pepper1 piece
- Greens2 tablespoon
- Olive oil1 tablespoon
Directions
Preheat the oven to 175°C. Wash the sweet peppers, place them on a baking sheet and bake for one hour, occasionally flipping them with tongs or spatulas. After baking, transfer the peppers to a bowl, cover tightly with plastic wrap, and let sit for 10 minutes. The steam formed under the wrap will help easily remove the pepper skins.
Slice the onions and garlic for the soup.
Cut the carrots into large pieces.
In heated olive oil, lightly sauté the curry powder for about 10-20 seconds, until a pleasant smell is released.
Add the onions and garlic, and sauté for 5 minutes.
Next, add carrots and bay leaf. Cover with a lid and sauté for 7-10 minutes.
Add 1 liter of water and wait for the soup to boil. Then, cover the pot with a lid, reduce the heat to medium-low, and simmer for 25 minutes. The soup should simmer gently.
Peel and chop the slightly cooled peppers.
To the cooked soup, add the peppers, remove the bay leaf, and blend with a blender until smooth. Add a bit of lemon juice and salt to taste.
When serving the soup in bowls, you can decorate with small pieces of fresh red pepper, sprinkle with chopped herbs, and drizzle with a few drops of fragrant olive oil.
