Carrotandroastedpeppersoup Recipes

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.

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.

Steps:

• Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
• Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
• Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
• Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
• Serve with a drizzle of olive oil or splash of cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
• Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil.
• Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.

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.

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.