Monday, September 22, 2014

Roasted Red Pepper and Carrot Soup

Oh how I love Fall!  Even though our weather continues to be unseasonably warm and dry on the Island, local farmers are flooding the markets with fresh produce and the prices are very appealing!  Red peppers, squashes, potatoes, carrots, corn… all of the lovely and delicious foods that the word harvest brings to mind.  This Roasted Red Pepper and Carrot soup is a direct result.

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

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
  1. Put coconut oil in large stock or soup pot on MEDIUM heat.
  2. Add the garlic and onions and saute till translucent and soft, taking care not to brown them.
  3. Add the carrot chunks and let cook about 5  minutes.
  4. 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.
  5. Add the roasted red peppers and any liquid from them to the pot, and heat through.
  6. Remove the pot from heat and allow to cool 10 or 15 minutes.
  7. Puree the soup with immersion blender till smooth.
  8. Season with salt and pepper.
  9. Serve warm with cream or yogurt to garnish, if desired.
Per serving.
Weight Watchers P+ = 2.
Calories 67; Protein 3g; Carbohydrate 13g; Fat 1g; Fibre 4g;

Sept 13 Roasted Red Pepper and Carrot Soup 002
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.


Thanks for leaving me a comment.