At least, that’s according to my husband, who likes this soup so much he’s taken it to work with him each day this week.
Carrots were on sale and the snow had finally hit the mountains after several sunny weeks – soup seemed appropriate. But what type? Ginger carrot? Curried carrot?
The red peppers in the fridge helped me make the decision.
Roasting red peppers at home is not difficult. And those with a little patience will soon be looking for ways to add them to everything from marinara sauce or hummus to your favorite appetizers or soup.
How to Roast Peppers the Slow Way (believe me, it’s worth it)
I’ve roasted peppers a number of ways over the years – over a gas flame, in the grill alongside chicken, in a pan on the stove… But, the way that works best, is the way that works for most vegetables: roast them in the oven. It not only creates great blistering, but the tenderness of the peppers can’t be beat.
- Place the peppers on a sheet of aluminum foil and coat them lightly in olive oil.
- Roast them in the oven at 375 degrees F. It generally takes about an hour.
- Turn the peppers a 1/3 of a turn ever 20 minutes or so, so that the skin gets evenly blistered.
- When they are wrinkled to perfection and slightly charred, place the peppers in an airtight container for 15 minutes. The easiest way I’ve found to do this is to simply fold the foil up over the top of the peppers and seal all of the edges tightly. You could also use a small bowl with a lid or paper bag.
- When the peppers are cool to the touch, peel the skin off, pull the top off, and wipe away the seeds.
- Voila!
| Spicy Carrot and Roasted Red Pepper Soup (gluten-free/dairy-free) |
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- 2 tablespoons olive oil
- 1 cup white onion, chopped
- 3 cloves garlic, minced
- 1 pound carrots, peeled and cut into 1/4-inch slices
- 2 1/2 cups broth or stock of choice
- 1 medium red pepper, roasted, seeded, and skinned
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1 Tbsp fresh lemon juice
- Preheat soup pot to medium high heat. Add olive oil and onions; sauté for 2 to 3 minutes.
- Add in spices (paprika, cumin, coriander, and cayenne) and cook for a minute longer.
- Add garlic, carrots, and broth to onion mixture. Bring to a boil, and then reduce heat. Simmer for 15 -20 minutes, or until carrots are very tender.
- Place skinned and seeded peppers in a blender. Add some of the carrot soup to the blender and puree. Pour into a bowl and puree the remaining carrot soup. Return soup to pot, stir well, and cook for 5 minutes longer.
- Season the soup with salt and pepper, add the lemon juice, and serve!
Shared on Food Renegade Fight Back Fridays and Easy Natural Food.
This soup brought sunshine to our snowy day. Do you have favorite foods for different seasons or weather?
About Stormy Sweitzer - Maoomba-in-chief
Wow, I LOVE the color of this soup! I bet it tastes wonderful too Pinned it!
I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
http://www.easynaturalfood.com
I hope to see you there:)
Debbie
Hi Debbie, Thank you for dropping by and for suggesting I share it in your blog carnival. I LOVE soup, so I will be sure to visit tomorrow!
This looks very delish and I can not wait to try it home made peppers and all Thank you for posting this.
Have a good day.
Thank you, Vicki! Be sure to let me know how it goes.
Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.