I wanted to find a soup I could make up in advance and serve up as a starter rather than a hearty soup for lunchtime. I remember my nephew Andrew making a lovely roasted pepper and tomato soup but as tomatoes are not in season I thought I’d try a roasted pepper and carrot soup from the Avoca Cafe Cookbook: Bk. 1.
I loved the soup as did my boys. It is a lovely bright orange colour with specks of red. I added more water to make it a little less substantial, if you did this as a starter you wouldn’t want large bowls of soup. Would make a very nice lunch with bread. It’s probably a soup that would work well for a flask.
- 3 large red peppers, cut into quarters and deseeded
- 10 large carrots, peeled and roughly chopped
- 4 tbsp olive oil
- 2 large onions, peeled and finely chopped
- a pinch ground cinnamon
- 1.8 litres vegetable stock
- juice of 1 lime
- 4 dsps creme fraiche
- Toss the peppers and carrots in half the olive oil and roast in a very hot oven for 10 mins or until the peppers start to look charred
- Meanwhile gently saute the onions in the remaining oil for 10 mins
- Add the carrots and peppers to the onions with the cinnamon and some salt and pepper. Toss them together then add stock and lime juice
- Bring to the boil, reduce heat and simmer for 20 mins or until the carrots are tender
- Puree the soup in a blender, then reheat gently
- Serve topped with a spoonful of creme fraiche and a pinch of paprika