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
- 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.