Roasted Red Pepper and Carrot Soup
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Method

1) Pre-heat the grill to its highest setting.
2) Place the peppers on an oven tray and brush them with olive oil. Grill for about 10 minutes or until the skin have blackened and blistered.
3) Meanwhile, heat a large deep saucepan with the remaining olive oil. Sauté the onions, carrots and garlic for about 5 minutes. Add the stock, pinch of sugar and bring to the boil. Cover and simmer for 15 minutes or until the carrots are soft.
4) Remove the peppers from the grill and immediately transfer to a dish and cover with cling film. Leave for 10 minutes to cool.
5) Remove the skins from the peppers and roughly chop. Keep one red pepper back for garnish but add the rest to the soup with the basil.
6) Simmer the soup for a final 5 minutes.
7) Liquidise half the soup to produce a semi puree consistency. Return to the saucepan. Taste and adjust seasoning.

To serve the stylish way: Sprinkle the retained chopped red pepper over the soup and garnish with sprigs of fresh basil.
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cook: Soup

Roasted Red Pepper and Carrot Soup

Soup is one of the best starters for a Seder meal because it is so easy and quick to serve especially if you have a large crowd to cater for. This recipe is a delicious vibrant, tasty soup that can be made in advance and uses readily available low fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavour of the Mediterranean and provides a delightful change from regular carrot soup.

Preparation Time: 20 minutes
Cooking Time: 35 minutes plus 10 minutes for cooling
Serves: 8 people

Ingredients:

6 large red peppers – cut in to quarters, seeds removed
3 tablespoons olive oil
2 onions – peeled and roughly chopped
Large bunch of fresh basil
4 cloves garlic- peeled and finely chopped
6 carrots – peeled and roughly chopped
2 litres vegetable or chicken stock
Pinch of sugar
Salt and freshly ground black pepper

Garnish: Sprigs of basil
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