Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy carrot and red bell pepper soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Creamy Carrot and Red Bell Pepper Soup is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Creamy Carrot and Red Bell Pepper Soup is something that I have loved my entire life. They’re nice and they look fantastic.
Carrot red pepper soup: ingredients and tips. This soup contains just a handful of familiar, everyday ingredients. Chicken or vegetable stock (or broth, either is fine).
To begin with this recipe, we must prepare a few ingredients. You can have creamy carrot and red bell pepper soup using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Carrot and Red Bell Pepper Soup:
- Take 3 small Carrots
- Make ready 1/2 Red bell pepper
- Prepare 1 Onion
- Take 1 tbsp Uncooked white rice
- Get 1 Bay leaf
- Get 500 ml Water
- Take 2 cubes, or 2 teaspoons Soup stock cube, or granules
- Make ready 300 ml Milk
- Take 1 Parsley (for garnish)
- Get 1 dash Heavy cream
- Prepare 1 Butter
- Prepare 1 Salt and pepper
Fresh red bell peppers blended with celery, carrots, onion, thyme, and rice take on a little heat from cayenne and red pepper flakes in this colorful, chicken-stock Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes. The Fastest Way To Slice A Bell Pepper. Add the broth, bell peppers, potato, wine, and sugar.
Steps to make Creamy Carrot and Red Bell Pepper Soup:
- Slice the carrots into quarter rounds. Thinly slice the onion. Remove the stem end and seeds from the red bell pepper and cut vertically into thin strips.
- Heat butter in a pot, and sauté the onion without scorching. Add the rinsed rice, carrots and red bell pepper, and sauté briefly.
- Add the water, and once it comes to a boil, add the soup stock cubes (or granules) and bay leaf. Simmer until the vegetables are tender, skimming off the scum.
- Turn off the heat, take out the bay leaf, and leave to cool.
- After the soup from Step 4 has cooled, transfer into a blender, and mix until it has turned into a paste. Put it back into the pot, and turn on the heat.
- When it starts to bubble, add the milk a little at a time. Check the taste, and season with salt and pepper if needed. Turn off the heat right before it comes to a boil.
- Serve in a soup bowl, garnish with chopped parsley and heavy cream, and it's ready!
- If using a small red bell pepper instead of big and thick one, use the whole pepper.
Red peppers are joined by other soup-friendly items like onions, garlic, carrots, celery, and a bay leaf. I added cumin and a bit of garam masala to this I didn't even chop the roasted red bell peppers! I'm leaving all the hard work to heat and blender. Soup is blended until absolutely smooth and cream is. Though this creamy carrot soup does have a wee bit more in it than just carrots, onion and garlic, they are mostly pantry essentials with the "other" things being optional.
So that is going to wrap it up for this special food creamy carrot and red bell pepper soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
