Carrot And Sweet Pepper Soup

15

This is Carrot and Sweet Pepper Soup. It’s like soup, but it’s orange. I like to think of the colour orange as what happens when you get really excited about something, and then you jump up-and-down with joy. You might think that carrots are also green, but actually, carrots are all sorts of different colours except for blue, red and purple because then everyone would say “what’s purple carrot soup for?”

Simple Carrot and Red Pepper Soup Recipe

SP learned to bake and cook by watching her mother. Now she loves to cook and bake quick and easy recipes that don’t take long to make.

Homemade carrot and red pepper soup.
Homemade carrot and red pepper soup.sangre

This is a soup I make quite frequently as it is pretty easy to assemble and only takes about an hour to make. It requires just a few ingredients and that take only about 10 to 15 minutes to prepare.

Everything is also cooked in the one saucepan as well. The main ingredient is carrots. I do add cabbage, as well, but if you don’t like cabbage then you can just leave it out or add extra carrot and/or pepper.

I like this soup slightly thick, but if you prefer it to be a bit thinner then just add additional water till you get it to the consistency you like.

Cook Time

Prep timeCook timeReady inYields
10 min50 min1 hour4 servings

Equipment

  • Chopping board
  • Knife
  • Measuring cups
  • Vegetable peeler
  • Measuring jug
  • Hand blender
List of equipment you need for making your soup.
List of equipment you need for making your soup.sangre

Ingredients

  • 1 vegetable stock cube
  • 700 mL boiling water, divided
  • 1 medium white onion
  • 4 cups organic carrots
  • 1 red pepper
  • 2 cups cabbage (optional)
  • 1 tablespoon oil
  • Salt and pepper, to taste
How to prepare and cook the vegetables for your carrot soup.
How to prepare and cook the vegetables for your carrot soup.sangre

Instructions

  1. Dissolve the vegetable stock cube in a measuring jug with 500 mL of boiling water. Set aside and let the stock cube soften. Once the vegetables are prepared you can use a spoon to stir the stock to dissolve the rest of the stock cube.
  2. To prepare your carrots you need to rinse them in some water to remove any debris and dirt. Next you can either scrub the outside of the carrots with a brush specifically used for cleaning vegetables to help you remove any loose skin from the outside of the carrots. Then you need to chop the carrots up into small cube for the soup. If you prefer to remove the outside skin part of the carrots you can use a vegetable peeler to remove the top layer of the skin off the carrot and then chop them up into cube as mentioned above.
  3. Next you need to wash your red pepper and then slice it in half. Remove the seeds from the inside of the pepper and then chop up each half of the pepper into four strips. Then chop up the pepper into small cube-size pieces.
  4. To prepare your onion you need to remove the outer brown skin covering it and then slice it into four quarters. Chop the white onion up into small cube side pieces also similar in size to the carrots and the red pepper.
  5. The next step is to prepare you cabbage. You need to wash the cabbage leaves and roughly chop then up into small size strips. You need about 2 cups of cabbage.
  6. Sauté your onion and red pepper in a saucepan for about 10 minutes until they are soft but not brown. Next add your cups of carrots into the saucepan with the 500 mL of vegetable stock. You can add another 200 mL of boiling water to the saucepan with the 500 mL.
  7. Let the vegetables simmer in the stock for about 30 minutes. Then add your cabbage to the vegetable and stock and cook for another 10 minutes till the vegetable are soften and the cabbage is cooked. Season with salt and pepper.
  8. Set your soup aside to cool down for a bit and then using a hand blender or a blender either pulse your soup a few times until you get it to a consistency you like. You can either serve it with some chunky bits of vegetables still remaining in it, or if you like it smooth, then pulse it until it reaches a smooth consistency.

You can also add barley or red lentils to this soup. If you do so, add an extra 100 to 200 ml of water to the soup as the grains will absorb liquid as they cook.

Barley and Red Lentils: Optional Additions

  • If you like to add other ingredients to the soup you can. I have added barley and red lentils.
  • Since both of these will absorb water as they cook you will need to add additional water to the soup—otherwise your soup will end up like a thick paste.
  • It will still taste nice but if you prefer a soup that is similar to the consistency of gravy and not thick, then you will need to eye it and add around 100 to 200 mL of additional water to the soup until it reaches a consistency that you like.

Taste and Flavor

Even with the amount of carrots in this recipe as well as the cabbage you might be surprised to find that the red pepper is the more dominant flavor in this recipe. So again if you don’t like red pepper then leave it out and instead add another two carrots.

You will still taste carrots but it just seems that the longer this is stored in the fridge then the stronger the taste of the pepper is.

Also since there is cabbage in this recipe you might be worried about the taste or smell. If you store it in an airtight container then you won’t get that cabbage smell. But it will permeate the air when you open the container but the recipe does not have any taste of cabbage in it. So if you hate cabbage then you can leave it out.

How to Store the Soup

Once the soup is cooked and it has cooled down, you can freeze it or store it in a container in the fridge

I usually use this within one week as I take it to work for my lunch in a thermos.

How to Reheat

  • Saucepan: I pour the soup into a saucepan and also add about 50 mL of water to it. I put it on a medium heat for about 10 to 15 minutes. I also stir it occasionally to ensure it doesn’t stick to the saucepan.
  • Microwave: You can reheat this in the microwave for about 10 minutes on the highest heat setting. Initially I would set it for 5 minutes and then stir it and then put in in for the remaining 5 minutes. Since each model of microwaves is different, I would set it for 5 minutes, then take it out and stir it. Check to see how hot is is and then return it to the microwave till it is fully hot throughout. Again you might have to adjust this time for different microwaves as it will have different settings to the one I use.

Spiced Carrot and Pepper Soup with a Couscous Swirl

makes 4-6

Deb Perelman’s Spiced Carrot and Pepper Soup with a Couscous Swirl is perfect for a winter’s lunch or evening meal when you are pressed for time.

Introduction

This is that rare, magical soup that looks pretty and has enough going on to keep an adult with, ahem, relatively developed tastes engaged but is also loved by kids, or at least the two I was assigned. What I mean is, if I were being smart, I’d just quit now—these things don’t happen twice. It probably didn’t hurt that I was inspired by two different soups I’ve loved—one, a simple summery red-pepper soup; another, a carrot soup with spices—and also by couscous, which was pretty much a staple for us when I was growing up but has fallen out of rotation around here thanks to the tempting whole grains available these days. I’ve missed it. It’s really quick to make, and it also has a lightness and delicacy that go well with vegetable dishes. Plus, I have a theory that just about every seemingly lightweight blended vegetable soup is exactly 2 tablespoons of cooked grains dolloped into the center away from being passed off as a meal to the soup-suspicious, even without the usual assists of dumplings, meat, or glugs of cream. Swirling the couscous in right before we eat it keeps it fluffy.


Ingredients

For the soup:
2 tbsp (30ml)olive oil
4garlic cloves
1large yellow onion, roughly chopped or sliced
6large red bell peppers, cut into 1 inch pieces
455gcarrots, thinly sliced
1 tspground cumin
1 tspsweet paprika
1/8 tspground cinnamon
¼ tspground ginger
a few saffron threads, crumbled (optional)
710mlvegetable or chicken broth
1 tspsea salt, plus more to taste
1 tbspprepared harissa, plus more to taste
To serve:
120mlbroth or water
a pinch or two of salt (if using water)
85guncooked dried fine couscous
a handful of chopped fresh flat-leaf parsley or coriander
lemon wedges

Essential kit

You will need: a hand blender or an upright blender.

Method

Make the soup base: Heat a large heavy pot over medium-high heat. Add the olive oil, and once it is very hot, add the garlic and onion. Cook until lightly browned, 5 to 10 minutes, then add the peppers. Cook until they begin to soften, about 10 minutes, then add the carrots and cook for 5 minutes together. Add the cumin, paprika, and other spices, and cook for 1 minute more. Pour in the broth and salt, and bring to a simmer. Cover, and simmer over gentle heat until the carrots and peppers are tender, 25 to 30 minutes. Use a hand blender (or transfer to an upright blender) to purée the mixture until smooth. Add the harissa a dollop at a time, to taste.

Meanwhile, make the couscous: Bring the broth or water and salt to a simmer. Stir in the couscous. Cover the pot, and remove from the heat. Let stand for 5 to 10 minutes. Right before serving, stir to fluff the couscous.

To serve: Ladle the soup into bowls, and spoon a couple tablespoons of cooked couscous into the center of each, swirling it in slightly. Scatter the herbs over, and serve with lemon wedges.

Vegan Roasted Red Pepper & Carrot Soup – Instant Pot

Want comfort food without having to feel guilty? Here is your new favorite Roasted Red Pepper & Carrot Soup made in the Instant Pot. This vegan and gluten free soup has deep bold flavors from roasting the red peppers and carrots. 

Healthy roasted red pepper & carrot soup made in the instant pot. This vegan and gluten free soup has bold flavors from roasting the red peppers and carrots

I love soups, especially on cold winter evenings.  They give such a warm, comforting feeling.  This Roasted Carrot and Bell Pepper Soup has a lot of flavor and is very nutritious.

The rich flavor in this soup comes from roasting the carrots and red peppers. You can use any color bell pepper, but red is preferred to get the deep red color. When I served this soup to my husband, he thought it had loads of tomatoes looking at the color.  But just the carrots and red peppers give it such a great color and taste, that you would not want to stop eating it.

I know waiting to roast the veggies to make this soup is the hardest part. But trust me, you will not mind the extra time it takes to roast the red peppers after tasting this soup.

Nutrient packed Carrots & Red Peppers

Bell peppers, also called sweet peppers or capsicums, are low in calories and rich in vitamin C and other antioxidants, making them a great addition to a healthy diet. Carrots are a great source of beta-carotene, fiber, vitamin K, potassium and antioxidants.  These primary ingredients, make this a very nutritious meal.

How to make Red Pepper & Carrot Soup in Instant Pot?

Start with roasting the carrots, red peppers with a generous amount of olive oil, with salt sprinkled over them.

Red peppers and Carrots - Ready to roast

Remove from oven & let them cool.

Red peppers and Carrots - Roasted

Peel the blackened portion from the red peppers. You can transfer the warm red peppers to a container with lid on. Shake and let it rest for 5-10 minutes. This makes it easier to remove the peels.

Roasted Red peppers skin removed

Now sauté garlic and onions in the instant pot for a few minutes.

Add the roasted red pepper and carrots to the instant pot. Add the spices and broth. Pressure cook for a few minutes in the instant pot and then blend to get a smooth texture using an immersion blender. You can also transfer to a blender such as vitamix to blend it. Make sure the ingredients are cooled before blending.

The soups looked so rich, even though I did not add any cream to it.  Some days you want to indulge, so go ahead and add the cream if you prefer.

Healthy roasted red pepper & carrot soup made in the instant pot. This vegan and gluten free soup has bold flavors from roasting the red peppers and carrots

You can have this soup as a complete meal with some bread as a side or have it with a salad.

Leave a Reply

Your email address will not be published. Required fields are marked *

Like
Close
TheSuperHealthyFood © Copyright 2022. All rights reserved.
Close