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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, creamy carrot and red bell pepper soup. It is one of my favorites. For mine, I’m gonna make it a little 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 popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Creamy Carrot and Red Bell Pepper Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook creamy carrot and red bell pepper soup using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Creamy Carrot and Red Bell Pepper Soup:
  1. Get Carrots
  2. Make ready Red bell pepper
  3. Prepare Onion
  4. Make ready Uncooked white rice
  5. Prepare Bay leaf
  6. Get Water
  7. Take cubes, or 2 teaspoons Soup stock cube, or granules
  8. Make ready Milk
  9. Prepare Parsley (for garnish)
  10. Take Heavy cream
  11. Get Butter
  12. Make ready 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’s going to wrap this up with this exceptional food creamy carrot and red bell pepper soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!