Delicious Carrot And Roasted Red Pepper Soup
This carrot and roasted red pepper soup is a delicious way to enjoy the bounty of fall. It is full of carrots, roasted red peppers, and garden-fresh tomatoes and is pureed to creamy smoothness. It's a vegan recipe that is perfect for lunch with a friend or as the first course to an autumn dinner.
Equipment
- blender or immersion blender
Ingredients
- 1 red pepper
- 2 cloves garlic unpeeled
- 2 cloves garlic peeled and minced
- 1 small onion small diced
- 1 medium tomato small diced
- 4 cups sliced carrots
- 1 tbsp olive oil
- 1 tsp curry powder
- 1 tsp cumin powder
- 4 cups vegetable broth vegan
- salt and pepper to taste
- 4 tbsp chopped chives
- 1 baguette plus additional olive oil
Instructions
- Preheat the oven to 450 degrees F
- Place red pepper and unpeeled garlic cloves on a baking sheet and roast until the skin of the pepper becomes blackened, about 20 minutes, flipping the pepper and garlic half way through.
- Meanwhile, mince remaining garlic, dice onion and tomato, and slice the carrots.
- Heat the oil over medium heat in a large pot. Add the onions and sauté 5 minutes until they start to become translucent.
- Add curry powder and cumin and cook for 1 minute, stirring continuously.
- Add the carrots and raw garlic and brown for 1 minute, stirring continuously.
- Add the stock and bring to a boil over high heat, then reduce to a simmer.
- Meanwhile, remove the pepper and garlic from the oven. Allow to cool for a couple of minutes, then peel and dice the garlic and pepper and add to the soup pot.
- Cook the soup for twenty minutes from the time you added the stock, until the carrots are tender.
- Toast the baguette for 3-4 minutes in the hot oven if you are serving baguette (slice and brush with olive oil first).
- Cool soup for 5 minutes, then puree using an immersion blender or a traditional blender. The traditional blender will yield a silky smooth soup.
- Season the soup with salt and pepper to taste.
- Chop chives. Ladle the soup into warmed soup bowls and top with chives.
- Serve with the toasted baguette.