Carrot and bell pepper soup
6 servings
90 minutes
Carrot and bell pepper soup is a harmony of flavors and aromas from Mediterranean cuisine. Inspired by Greek traditions, it combines the sweetness of roasted peppers and the richness of carrots, complemented by a light spiciness of curry and bay leaves. Its velvety texture and warm, sunny hue make it perfect for cozy family dinners. This soup not only warms but also nourishes the body with vitamins, while a hint of lemon juice adds freshness. In Greece, such soups are often served with crusty bread and olives, creating a perfect balance of taste. Simple to prepare yet surprisingly rich, it is great for both a light lunch and an exquisite dinner.
1
Preheat the oven to 180ºC. Place the peppers on a baking sheet and roast for 1 hour or until their skin wrinkles and turns black, occasionally turning the peppers with tongs.
- Red sweet pepper: 450 g
2
Place the peppers in a pot and cover the top with plastic wrap, leave for 10 minutes to steam. When the peppers cool slightly, remove the charred skin and seeds.
3
Heat oil in a pan over medium heat. Add curry powder and bay leaf, sautéing while stirring for 10 seconds. Add onion, carrot, garlic, and salt.
- Olive oil: 2 tablespoons
- Curry: 0.5 teaspoon
- Bay leaf: 1 piece
- Onion: 2 heads
- Carrot: 250 g
- Finely chopped garlic: 4 cloves
- Salt: 1 teaspoon
4
Cover with a lid and simmer for 10 minutes or until the onion becomes transparent.
5
Pour 4 cups of water and bring to a boil. Reduce the heat and let it simmer covered for 25 minutes.
6
Transfer the carrot mixture from the pan to a blender, add the peppers and puree. Pour in lemon juice. When serving, garnish with slices of bell pepper if desired.
- Red sweet pepper: 450 g
- Lemon juice: 2 tablespoons