Carrot Soup with Bell Pepper

Soups | Greek cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Carrot Soup with Bell Pepper

Ingredients

Red Bell Pepper - 15.9 oz
Olive Oil - 2 tablespoons
Curry Powder - ½ teaspoon
Bay leaf - 1 piece
Onion - 2 heads
Carrot - 8.8 oz
Minced garlic - 4 cloves
Salt - 1 teaspoon
Lemon Juice - 2 tablespoons

Step by Step guide

Step 1

Preheat the oven to 180ºC (350ºF). Place the peppers on a baking sheet and roast for 1 hour or until their skin shrivels and turns black, occasionally turning the peppers with tongs.

Step 2

Transfer the peppers to a pot and cover the top of the pot with plastic wrap, leaving it for 10 minutes to steam. When the peppers are slightly cooled, remove the charred skin and seeds.

Step 3

Heat the oil in a skillet over medium heat. Add the curry powder and bay leaf, sautéing for 10 seconds while stirring. Add the onion, carrot, garlic, and salt.

Step 4

Cover with a lid and simmer for 10 minutes or until the onion becomes translucent.

Step 5

Pour in 4 cups of water and bring to a boil. Reduce the heat and let simmer covered for 25 minutes.

Step 6

Transfer the carrot mixture from the skillet to a blender, add the peppers, and puree. Stir in the lemon juice. When serving, garnish with slices of bell pepper, if desired.