Red Pepper Carrot Soup
Continuing with the ‘Eat more veggies’ theme, over the weekend I cooked up a storm. Actually my cook was OOF so I was forced to cook. First up was red pepper carrot soup. The first time I have ever had red pepper was a packaged version from Whole Foods. And it was so good that we used to stock it up. Now in India, I don’t buy any pre-packaged food.
This version of red pepper carrot soup is very easy to make. Dice, sauté and blend. Sweet, creamy and colorful. Sautéing it brings out the natural sugar in carrots and bell pepper. The reddish – orange hue is particularly appetizing. If you have a stock of those lovely deep red Indian carrots ( or purple and deep orange ones from farmers market) then give this recipe a try. It freezes well so double up and freeze a portion for mid-week.
Red Pepper Carrot Soup Recipe
- Canola or Olive Oil – 1 tbsp.
- Cumin seeds – 1/2 tsp
- 2-3 garlic cloves – diced
- 1 medium onion – diced
- 1 Bell pepper – deseeded and diced
- 2 carrots – peeled and diced
- Water or Chicken Stock – 1 cup
- Mint chopped – a generous bunch, chopped
- Veggie Bouillon – 1 packet (optional)
- Ginger grated – 1/4 inch root
- Pepper – 1/ 4 tsp
- Salt to taste
1. Heat oil in a pan, and when warm add cumin seeds. Once they sizzle, add garlic. Once garlic is slightly browned, add diced onions.
2. Once the onions are translucent, add carrots. Let it cook for a couple of minutes. Once softened, add bell pepper. Cover and let cook for another couple of minutes.
3. Add pepper, bouillon, ginger and salt. Add water and let cook for another couple of minutes.
4. Once carrots and peppers are cooked through, add mint and let it simmer for about a minute.
5. Blend this using a magic bullet or a regular blender. Adjust water and seasonings to taste after it is blended.
Garnish with sharp cheddar or mint leaves. Serve warm with crackers and cheese or with a Fritata for a light brunch.