Creamy Carrot and Red Bell Pepper Soup
Creamy Carrot and Red Bell Pepper Soup

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy carrot and red bell pepper soup. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

In each spoonful, you get the bright flavors of fresh carrots and red pepper, a hint of garlic, and a whiff of woodsy thyme. And the soup has a luscious, smooth, creamy texture, without even a drop of cream or milk in the recipe. The most foolproof way to magically transform a heap of veggies into crave-worthy comfort food! Creamy Carrot and Roasted Red Pepper Soup is my new favorite vegan low-fat soup recipe.

Creamy Carrot and Red Bell Pepper Soup is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Creamy Carrot and Red Bell Pepper Soup is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook creamy carrot and red bell pepper soup using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Carrot and Red Bell Pepper Soup:
  1. Take Carrots
  2. Take Red bell pepper
  3. Take Onion
  4. Get Uncooked white rice
  5. Prepare Bay leaf
  6. Prepare Water
  7. Prepare cubes, or 2 teaspoons Soup stock cube, or granules
  8. Get Milk
  9. Prepare Parsley (for garnish)
  10. Make ready Heavy cream
  11. Take Butter
  12. Take Salt and pepper

Remove bay leaf and add red pepper. Heat the oil in a medium pan over medium heat. Add the water and bring to a boil. Reduce the heat to low, and simmer until the vegetables are tender.

Instructions to make Creamy Carrot and Red Bell Pepper Soup:
  1. Slice the carrots into quarter rounds. Thinly slice the onion. Remove the stem end and seeds from the red bell pepper and cut vertically into thin strips.
  2. Heat butter in a pot, and sauté the onion without scorching. Add the rinsed rice, carrots and red bell pepper, and sauté briefly.
  3. Add the water, and once it comes to a boil, add the soup stock cubes (or granules) and bay leaf. Simmer until the vegetables are tender, skimming off the scum.
  4. Turn off the heat, take out the bay leaf, and leave to cool.
  5. After the soup from Step 4 has cooled, transfer into a blender, and mix until it has turned into a paste. Put it back into the pot, and turn on the heat.
  6. When it starts to bubble, add the milk a little at a time. Check the taste, and season with salt and pepper if needed. Turn off the heat right before it comes to a boil.
  7. Serve in a soup bowl, garnish with chopped parsley and heavy cream, and it's ready!
  8. If using a small red bell pepper instead of big and thick one, use the whole pepper.

Add the water and bring to a boil. Reduce the heat to low, and simmer until the vegetables are tender. In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. In addition to roasted carrots, this roasted carrot soup also has roasted red bell pepper, onion and a whole head of roasted garlic.

So that is going to wrap it up with this special food creamy carrot and red bell pepper soup recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!