Roasted Carrot and Bell Pepper Soup

This would be good cold as well

This would be good cold as well

This soup is very quick to make and perfect as a starter course or light lunch. It is also the perfect use of fresh carrots which I have buckets full of right now from the garden. Also the greens from the carrots make an excellent addition to vegetable stock. Any combination of bell pepper colors can be used, but it will change the color and sweetness of the dish.

Roasted Carrot and Bell Pepper Soup

  • 1 yellow bell pepper seeded and chopped into large chunks
  • 1 orange bell pepper seeded and chopped into chunks
  • 6 cloves garlic quartered
  • 4 cups carrots cut into large chunks
  • 1 cup onion chopped very fine
  • 6 cups vegetable stock
  • 1 star anise pod
  • Salt/pepper
  • Handful of fresh cilantro chopped roughly
  • 1 tbsp olive oil, plus more to drizzle
  • 1 tbsp butter

Toss carrots, garlic and bell peppers with olive oil and place in a large baking dish in one layer. Roast vegetables, stirring occasionally, at 365 degrees until browned and soft, about 45 minutes. In a large stock pot heat a tablespoon of olive oil and a tablespoon of butter. Saute onion over low heat until golden brown then add roasted vegetables. Season with salt and pepper and add stock and star anise. Bring to a boil and then simmer until reduced by a third. Remove star anise and blend soup in batches until smooth. Add back to pot with star anise and continue to simmer until thick, about 15 minutes more. Season with salt and pepper and top with fresh cilantro. Serve hot or chill for an hour and serve cold with a dollop of Greek yogurt.

Advertisements

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Garden, Recipes, Soups, vegetarian and tagged , , , . Bookmark the permalink.

8 Responses to Roasted Carrot and Bell Pepper Soup

  1. G’day! This is going right on the list!
    Glad your post today was not missed!
    Cheers! Joanne
    What’s On The List
    http://www.whatsonthelist.net

  2. That’s a new carrot twist on a carrot soup recipe – from Patricia Wells – that, funnily enough, I made last night. I like the addition of the green pepper. The star anise is works so well with the carrots.

  3. definitely soup weather round these parts today

  4. chef mimi says:

    This looks so good. Love what you did with the cover photo!!!

  5. ChgoJohn says:

    Buckets of carrots already? Well, this certainly is a great way to use some of them, especially since shipping some to Chicago is prohibitively expensive. 😉

  6. Mad Dog says:

    I looked at the picture and thought amazing! Then though wow that might be good cold like gazpacho, but you’d already thought of that 🙂

  7. Karen says:

    The high today is only going to be in the 50’s…a bowl of your soup would be perfect.

  8. Pingback: Sunday Suppers: Lighten Up | Rufus' Food and Spirits Guide

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s