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Roasted Red Pepper and Curried Carrot Soup

November 18, 2010

Calling all ingredients!

For me, Sundays are a soup-makin’ kind of day. I usually have odds and ends left in cupboard and I want to make something that’s going to leave enough leftovers for a least one lunch the next day (because you know I’m not cooking on Monday). This week I went with Roasted Red Pepper and Curried Carrot Soup. It’s a rich and brightly colored soup with just a touch of sweetness and is packed with vitamin-rich veggies (especially A, C and B6 to boost your immune system) but only takes about 45 minutes from start to spoon. This is my modified version of a red pepper soup published a few years back in Vegetarian Times magazine.

Ingredients:
2 red bell peppers
2-3 medium sized carrots
½ medium-sized sweet onion
1 clove garlic
1 tablespoons olive oil
2 cups vegetable broth
1 tablespoon sweet curry
pinches of salt and pepper

Is there any sight more lovely than this?


You’ll need:
Cutting board and knife
Medium saucepan
Oven
Blender

Directions:
Preheat oven (I use a toaster oven because our gas oven has some leakage issues, but that’s another story) to 375 degrees. Wash peppers whole and lightly brush with olive oil, then roast in oven for 45 minutes or until skin becomes loose and color of peppers darkens.

While the peppers are roasting, add about 1 tablespoon olive oil to medium saucepan and bring to medium heat. Slice onion and begin cooking in oil over medium heat. Mince garlic and add to onion. Add 1-tablespoon (I add a little more, so season to taste!) of sweet curry powder and a pinch of salt and pepper.

Wrapped peppers.


As the onion and garlic cook, peel and chop the carrots then add to saucepan. Add two cups vegetable broth and bring to a boil. Boil until carrots are soft, about 15-20 minutes. Cover and let stand on very low heat until peppers are done.

Remove peppers from oven and carefully peel off skin (it helps to place the peppers in a bowl and cover with plastic wrap for a few minutes to loosen the skin) and remove stem and seeds. Slice peppers into ¼-inch strips and place in blender. Add onion-carrot-broth mixture to blender and blend until smooth. Serve immediately.
(makes approx. 3 servings, can be easily halved or doubled)

That's one beautiful soup!

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One Comment
  1. Laura permalink

    Okay, what’s the difference between sweet curry and regular curry?

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