Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, creamy carrot and red bell pepper soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Creamy Carrot and Red Bell Pepper Soup is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Creamy Carrot and Red Bell Pepper Soup is something which I have loved my whole life. They’re fine and they look wonderful.
Carrot red pepper soup: ingredients and tips. This soup contains just a handful of familiar, everyday ingredients. Chicken or vegetable stock (or broth, either is fine). Pureed roasted carrots give this bright soup a sweet and creamy texture without the addition of dairy.
To begin with this particular recipe, we must prepare a few components. 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:
- Prepare 3 small Carrots
- Take 1/2 Red bell pepper
- Get 1 Onion
- Get 1 tbsp Uncooked white rice
- Make ready 1 Bay leaf
- Get 500 ml Water
- Prepare 2 cubes, or 2 teaspoons Soup stock cube, or granules
- Make ready 300 ml Milk
- Prepare 1 Parsley (for garnish)
- Take 1 dash Heavy cream
- Take 1 Butter
- Prepare 1 Salt and pepper
Fresh red bell peppers blended with celery, carrots, onion, thyme, and rice take on a little heat from cayenne and red pepper flakes in this colorful, chicken-stock Rice is used as the thickening agent, rather than cream. Add the broth, bell peppers, potato, wine, and sugar. Red peppers are joined by other soup-friendly items like onions, garlic, carrots, celery, and a bay I didn't even chop the roasted red bell peppers! I'm leaving all the hard work to heat and blender.
Instructions to make Creamy Carrot and Red Bell Pepper Soup:
- 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.
- Heat butter in a pot, and sauté the onion without scorching. Add the rinsed rice, carrots and red bell pepper, and sauté briefly.
- 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.
- Turn off the heat, take out the bay leaf, and leave to cool.
- 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.
- 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.
- Serve in a soup bowl, garnish with chopped parsley and heavy cream, and it's ready!
- If using a small red bell pepper instead of big and thick one, use the whole pepper.
Red peppers are joined by other soup-friendly items like onions, garlic, carrots, celery, and a bay I didn't even chop the roasted red bell peppers! I'm leaving all the hard work to heat and blender. Creamy warm soup with a hint of sweetness and a comforting earthiness. Though this creamy carrot soup does have a wee bit more in it than just carrots, onion and garlic, they are mostly pantry essentials with the "other" things being optional. Like - bacon. 🙂 Crisp up some bacon in the pot before adding all the carrot soup stuff, and it makes the most amazing flavour base.
So that’s going to wrap it up with this special food creamy carrot and red bell pepper soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more 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. Thank you for reading. Go on get cooking!
