I love the process of roasting red peppers… washing and drying them, and putting them on a baking sheet under the broiler element of the oven… turning them every few minutes until they are completely charred. And then leaving them in paper bags to cool and I even like the slippery mess of removing the skins and seeds. I wrote a post about it a couple of years ago (and a great recipe for Roasted Red Pepper Soup, too) if you are interested.
I actually prepared the peppers for this soup and left them in the fridge for a couple of days before I got around to making it. It was all I could do to keep from using them up in omelettes and on salads and in sandwiches! But I knew that they would mix so well with the carrots that I managed to refrain.
I didn’t add any spices or herbs to the veggies as they were cooking… I wanted the flavor of the roasted red peppers and the carrots to shine through…. and they do, very nicely, I think.
And this dish is chock full of Vitamins A and C, if that matters to you!
I used homemade turkey broth and followed my usual soup method to make up this batch of Roasted Red Pepper and Carrot Soup. You could use purchased chicken stock, or even a vegetable broth if you would like to make it vegan. Use olive oil instead of coconut oil if you prefer. It is easy and so tasty! I hope you’ll give it a try.
Roasted Red Pepper and Carrot Soup
Makes 7 servings, approx. 1 cup each
- 1 tsp coconut oil
- 4 cloves garlic, peeled, smashed and minced
- 3 ounces onion, chopped (about 1/3 to 1/2 cup)
- 20 ounces carrots (about 5 large, cleaned and cut into 2 inch lengths)
- 3 cups stock of choice
- 3 red bell peppers, roasted with skin and seeds removed
- Salt and pepper to season
- Put coconut oil in large stock or soup pot on MEDIUM heat.
- Add the garlic and onions and saute till translucent and soft, taking care not to brown them.
- Add the carrot chunks and let cook about 5 minutes.
- Add the stock, cover the pot with a lid, and turn up heat till the stock comes to a boil. Turn heat down to LOW and allow to simmer 45 minutes.
- Add the roasted red peppers and any liquid from them to the pot, and heat through.
- Remove the pot from heat and allow to cool 10 or 15 minutes.
- Puree the soup with immersion blender till smooth.
- Season with salt and pepper.
- Serve warm with cream or yogurt to garnish, if desired.
Weight Watchers P+ = 2.
Calories 67; Protein 3g; Carbohydrate 13g; Fat 1g; Fibre 4g;
Just look how thick this is!
What is your favorite thing about the coming of Fall?
Won't you consider sharing this recipe if you like it? Thanks so much.