Tuesday, 13 January 2015
Roasted Red Pepper and Carrot Soup
I just realised that all the soups I've blogged so far this year have been vegetarian recipes (assuming you use veggie stock, although I sometimes cheat and use chicken just to give it that extra bit of flavour) This wasn't an intentional thing, so far this year I've made soups based purely on what is lurking in the vegetable drawer of the fridge. Although I'm *still* not sure what that green slimy stuff is - possibly lettuce left over from last summer. Best not dwell on that too much hey?
Today's soup is a variation on one of the ll time classics - carrot and coriander. Although we are dropping the coriander and adding some red peppers. When these bits are roasted in a bit of oil, they are transformed from a vaguely uninspiring bunch of brightly coloured veggies into a fragrant, tasty, sweet and delicious sensation. Yes, the humble carrot, that thing you are bound to have a few of lurking in your kitchen right now, looking forlorn and lonely. So my advice to you would be to grab a few, get some peppers in and start making this soup right now! You won't regret it...
3 Red Peppers
1 Chilli Pepper
2 Garlic Cloves
900ml Vegetable Stock
Salt and Pepper
1. Heat the over to 200ºc. Peel and roughly chop the carrots. De-seed the peppers and cut into strips then peel and slice the onion.
2. Place the vegetables in a roasting dish, toss in vegetable oil until they are covered, then place in the oven. Roast the vegetables for 45 minutes. They should be starting to go golden and brown on the edges. Remove from the oven and allow to cool
3. Put the vegetables in your soup pan, add the garlic and chilli - both finely chopped - and the stock. Bring the soup to the boil, cover and simmer for 30 minutes. Remove from the heat and allow to cool.
4. Blend the soup until smooth, reheat, adjust seasoning to taste and serve with a swirl of fresh yoghurt. Enjoy!