Carrot and Sweet Pepper Soup

  • Difficulty: Medium
  • one hour and 5 minutes
  • 4 servings
Carrot and Sweet Pepper Soup

A creamy, smooth, and warming soup is always a good aide to help pass the cold winter days. And this is especially true for this sunny nutritious carrot and sweet pepper soup. A mega-delicious mix of roasted sweet pepper smoky aroma with tahini, coconut milk, and lemon flavors. Obviously, you’ll always serve it warm, but you can make it even warmer by adding ginger and paprika.

Ingredients

1 large sweet pepper
1 teaspoon olive oil
1 medium onion, quartered
2 large carrots, diced
pepper
salt
3 garlic cloves, minced
1 teaspoon ginger, minced
1 teaspoon paprika
2 ½ cups of vegetable stock
1 tablespoon tomato paste
1 ½ cups of coconut milk
¼ cup tahini
1 tablespoon lemon juice

Steps

  1. Place the pepper in a roomy baking dish, drizzle with olive oil and roast for 20 minutes at 400⁰F/200⁰C.
  2. Place the cooked pepper on the work surface, seed it and discard the stem. Chop it an add it to a pot over low heat.
  3. Also, add the onion and carrots and stir them in. Season with salt and pepper and keep adding the garlic, ginger, and paprika. Stir them in.
  4. Add the vegetable stock and bring to a boil. Cover with the lid and boil for 25 minutes.
  5. Add the tomato paste, coconut milk, tahini, and lemon juice. Stir them in. Cover with the lid and simmer for 7 minutes.
  6. Transfer to a blender and blend until smooth. You can serve it with heavy cream. Optionally garnish it with pumpkin seeds, almonds and/or spring onion.

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