Recipe

Carrot And Ginger Soup With Red Pepper Puree Recipe

Add Step-by-Step Photos	Pineappletarts / All my dishes 1 month ago This is a thick healthy sweet and spicy soup that is easy to make and has a delicious flavour. Prep:20m Cook:30m Servings:2	Pineappleta
	carrots ginger soup red pepper easy

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Ingredients

200 g carrots (approx 2 medium carrots), sliced thinly in rounds

1 small stalk celery, sliced thinly

500 ml chicken or vegetable stock

50 - 100 ml extra stock or water

2 tbsp olive oil

1/2 " - 1" old ginger, sliced thinly

Half an medium white onion, sliced thinly

Sea salt, optional

Red pepper puree : 2 red capsicums, quartered with stem and seeds removed, 2 cloves garlic, 1 tbsp olive oil, 1/4 tsp salt

Directions

Place the red capsicums on a sheet of foil under the grill until skins turns black and are puffed up.

Remove from oven, cool and peel off the skins. Discard the skins.

Place red pepper, garlic, olive oil and salt in a blender and puree till smooth.

Remove and place in a small bowl or storage container to cool.

Heat olive oil in a large saucepan.

Add onions and fry for about 1 minute.

Add ginger and continue to fry until onions start to become transparent.

Add celery and stir until coated in oil.

Add carrots and cook for another 2 - 3 minutes, stirring.

Add 500ml of stock and bring to the boil.

Lower heat and cover pot. Cook for 10 minutes or until soft. Turn off heat.

Stir until it has stopped steaming before pouring into a blender.

Blend until a very smooth consistency.

Pour back into pot. Taste the soup and check consistency.

If soup is too thick for your liking, add more stock. Alternatively, add water, tasting each time you add some water. Add a small pinch of sea salt if needed.

Pour into 2 bowls and stir in 1 flat tbsp of red pepper puree or more.

Serve.

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