Roasted Red Pepper and Carrot Soup | Vegan

09:04:00 Unknown 0 Comments

This vegetable soup sings of autumn. It is rich, decadent and full of hearty flavour. A soup does not need to be complicated with lots of different species to be delicious. I love spices, but sometimes simple is best. Garlic, salt, pepper and brown sugar are enough to make the vegetables shine. Serve with a big slice of hearty bread to mop up all the soup remnants. A cheesy toasty would make another great accompaniment.


Ingredients 
1 tbsp olive oil
3 red onions
4 red bell peppers
8 medium carrots or 10 large
1 tsp of brown sugar
4 cloves of garlic
900 ml of vegetable or chicken stock (2 cubes)
Salt and pepper to taste
1 tsp of chilli oil
Coriander, for garnish

***You will need at least a 4L pot.****

Preparation 

1. Preheat your oven to 200C.
2. Chop the red bell pepper in 2 cm pieces. You want them all to be around the same size. 
3. Place your peppers on a baking dish lined with aluminium foil.
4. Drizzle with olive oil and a dash of salt. 
5. After 20 minutes, the bell peppers should be nicely softened and charred.
6. Whilst the peppers are in the oven, begin the prep for the soup base.
7. First, chop the red onions and garlic.  
8. Sauté in a pan with olive oil at medium heat. 
9. Chop the carrots into cubes and then add them to the onion and garlic. 
10. When the bell peppers have roasted for 20 minutes add them to the pot. 
11. Add the stock to the pan (I used vegetable). 
12. Stir well. 
13. Bring the soup to a steady simmer and cover for 20 minutes. 
14. The soup is read for puree when the carrots are nicely softened. 
15. Puree the mixture until desired chuckiness. 
16. Season with salt, pepper and brown sugar
17. Drizzle with the chilli oil. You can alter the amount based on how spicy you would like the soup. 
18. Garnish with coriander and serve with sliced bread.