6 tablespoons (¾ stick) butter, divided. Watch carefully so they don't burn. It’s creamy and nourishing with a hint of fall spice; perfect for the in-between season. Sauté your onion and red pepper in a saucepan for about 10 minutes until they are soft but not brown. It’s also high in beta-carotene and lycopene, two antioxidants that may help prevent cardiovascular disease. Red Pepper-Carrot Soup. One more item that makes this soup incredibly quick and easy is an immersion blender. Just a crazy delicious soup, ideal for simmering and ladling into bowls on a cool fall or winter day. Add the carrots and peppers to the onions with the cinnamon and some salt and pepper. Bring to the boil, reduce the heat and simmer for 20 minutes, or until the carrots tender. Stir in some paprika, salt and pepper (I actually … By: robjclucas. Add the sweetcorn and … Welcome! Photo by Hillary Levin. 1 medium red … Simply stir fry the onion, red peppers, carrots and sweet potato for about 6 minutes, then pour in the broth and simmer until tender. Method. Hillary Levin Yield: 10 servings. Vegan Roasted Red Pepper and Carrot Soup Recipe | Allrecipes Research proves that when you're in it together, everyone achieves greater success! Easy to make, this healthy soup starts with using aromatics to flavor, and then just keeps getting better. Find out more. Slimming World is a member of the Independent Press Standards Organisation (IPSO) and we subscribe to its Editors’ Code of Practice. 10g fresh basil leaves. Enjoy! Place carrots and red peppers (cut side down) on a large baking tray in a single layer. Line a baking sheet with parchment paper. Reduce the heat to low and simmer for 20 minutes or until the vegetables are soft. 6 … We've got a taster of just some of our recipes, join for access to hundreds more... Take control of your weight loss in one of our warm and friendly community groups. A vegan plant based meal full of flavor. Here’s your shopping list: 2 pounds of carrots. Preheat oven to 400°F. Taste and add more salt, if desired. Aah, the power of soup. A perfect quick and easy midweek meal. Toss them together and add the stock and lime juice. STEP 2. Toss peppers, carrots, onion, and garlic with oil and roast 20-25 minutes or until vegetables are tender. This tasty dish is part of our Free Food range, available exclusively at Iceland. Drizzle some olive oil over the tray and sprinkle some salt. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. In a large saucepan, cook the carrots, onion and rice in butter until onion is tender. Remove 4 Tbsp of sauteed vegetables and put into a bowl to make the red pepper coulis for garnish. In a large bowl, combine the carrots, bell peppers, red onion and garlic. This roasted red pepper carrot cashew soup is one of my favorite ways to keep warm as we transition from summer to fall. Here’s your shopping list: This recipe is very flexible and forgiving. Pour in the stock and bring to the boil over a high heat. Photo by Hillary Levin. If you have an extra carrot or red pepper, just throw it in. Reduce heat back to medium, cover, and simmer for about 20 minutes, until the carrots are tender enough to be pierced with a fork. †More people in the UK choose to attend a Slimming World group each week than any other weight loss group. Add the garlic, fennel, carrots, and thyme leaves. In each spoonful, you get the bright flavors of fresh carrots and red pepper, a hint of garlic, and a whiff of woodsy thyme. Serve with fresh thyme, pumpkin seeds, or a swirl of cream, as desired. published on October 25, 2019 by Monica | Nourish + Fete. 1 large onion, chopped. I’m Monica Lensink, a busy mom, recipe developer and photographer here at Nourish and Fete. Add the onion and pinches of salt and pepper and cook until translucent, about 5 minutes. Roast … You can add another 200 mL of boiling water to the saucepan with the 500 mL. Preheat oven to 400 degrees. This soup keeps very well. Next add your cups of carrots into the saucepan with the 500 mL of vegetable stock. This soup boasts a smooth texture and a deep, rich flavor that comes from slow-roasting bell peppers… Store in the fridge for 4-5 days, or freeze for 2-3 months and defrost overnight in the fridge. It provides just the right amount of spice, combined with the rich flavour of the roasted peppers and earthy carrots making it so moreish. SW recipe: Carrot and red pepper soup. But it’s also a doddle to make at home when you have a little more time. Ladle it up! Perfect for a wintery night or leftovers the next day. 1.4 litres boiling vegetable stock. Add chillies and carrots and continue to soften for a few more minutes. Carrot and Red Pepper soup, Thursday, Jan. 2, 2020. Ingredients. Heat some oil in a large pot over medium-high heat. Carrot and red pepper soup 1 large onion, chopped 750g carrots, peel... ed and chopped 100g prepared butternut squash, chopped 2 garlic cloves, crushed 1 tsp ground ginger 1 tsp ground coriander 1.4 litres boiling vegetable stock 200g can sweetcorn in water 2 red peppers, deseeded and chopped 10g fresh basil leaves (or dried) Method Put the onion, carrots, squash, garlic, … Roasted carrots and roasted red peppers make this soup a flavorful plant based meal. 6 tablespoons (¾ stick) butter, divided. Add the … And the soup has a luscious, smooth, creamy texture, without even a drop of cream or milk in the recipe. ♥. The deep flavor comes from roasting carrots and red bell peppers … Bring to a boil. A light all-veggie soup. Stick with yellow or orange peppers to complement the colour of the carrots … I love the simplicity of the ingredients for this soup, they are everyday ingredients you are likely to have in your kitchen, and if not, they are … aside. Sprinkle with a bit of salt and pepper. This simple, creamy carrot red pepper soup knocks all three criteria out of the park. Whole30, paleo, and healthy ingredients that everyone will enjoy. Carrot and Red Pepper soup, Thursday, Jan. 2, 2020. Stir 2 tbsp of the red pepper soup into the center. Add carrots, red pepper, cumin, coriander, paprika and pinch of cayenne and stir well to coat; Add in the stock and sweet potato; Bring to a boil and then simmer for 1 hour until all vegetables are softened; Roughly blend the soup with a stick blender, (you don’t want to over blend, as the soup is delicious with some chunks of vegetables) We love hearing from you, and other readers will benefit from your experience! To make the soup, preheat an oven to 400°F (200°C). Ingredients. 200g can sweetcorn in water. Alternately, you can use a … Flavorful and simple to make from just a few everyday ingredients, this recipe puts a tasty, veggie-forward spin on cozy comfort food. With green chilli and lots of spices, it’s full of fiery flavours. Place the water and stock cube in a saucepan. Firstly I prepared all of my ingredients before heating the oil in a large pan over medium heat. It’s an absolute must-have, and completely changes the game for making creamy, blended soups at home! This is one of the easiest soups you will ever make! © Slimming World. This is the stuff comfort food dreams are made of, right here. Red Pepper-Carrot Soup This soup boasts a smooth texture and a deep, rich flavor that comes from slow-roasting bell peppers. I'm normally not a fan of dill, but in this soup, it really works and adds a nice freshness. Leftovers are great the next night with grilled cheese! Reduce heat; cover and simmer for 20-25 minutes Nothing complicated or extra here. Let the vegetables simmer in the stock for about 30 minutes. When veggies are tender, place in a large stockpot with remaining ingredients and puree with a stick (immersion) blender. Find out more here, This deliciously satisfying carrot and red pepper soup recipe is so easy to make, Slimming World is a member of the Independent Press Standards Organisation (IPSO) and we subscribe to its Editors’ Code of Practice. Add the balsamic vinegar, red peppers, beans, tomato paste, broth, and ½ teaspoon salt. If you prefer more garlic, by all means! This post contains affiliate links. . With a slight kick from harissa and creaminess from … Best of all, by using one pot to both sauté and simmer the veggies, this recipe necessitates minimal clean-up and is ready to eat in less than an hour – with a lot of hands-off time, to boot. Serve this creamy carrot red pepper soup for an easy, healthy, and delicious meal! If you make this Creamy Carrot Red Pepper Soup or any other recipe from Nourish and Fete, please rate it and leave a comment below. Cook this trio until softened and edges are browned, about 8 minutes. 2 red peppers, deseeded and chopped. Serve this soup with crusty bread and an easy arugula salad for a no-fuss dinner everyone loves. This creamy vegan roasted red pepper carrot soup is quick and easy to make (just 10 ingredients) and so comforting! 6 … Drizzle with the olive oil, sprinkle with the paprika and coriander, season with salt and pepper and toss to coat. Use an immersion blender, standard blender, or food processor to puree the soup. In a large stockpot or Dutch oven, warm the olive oil over medium heat. Carrot red pepper soup: ingredients and tips. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. You’ll know it’s ready when you can easily pierce the carrot coins with the tines of a fork. Probably the most time-consuming part is peeling and chopping the carrots. Stir and cook until the carrots begin to soften, about 10 minutes. Creamy and delicious, this roasted carrot and red pepper soup delivers all the health benefits along with deep flavour. Perfect for anyone who can’t make it to one of our groups, Slimming World Online will guide you towards a healthier, fitter, slimmer you. This creamy carrot and sweet pepper soup is perfect the day after heavy meals and too much dessert. Add the garlic and thyme and cook approximately 1 minute, just until fragrant. 750g carrots, peeled and chopped. Stir in the broth, water, orange juice, dill, orange zest, salt, marjoram, thyme, rosemary, sage and pepper. Roast veggies for 30-40 minutes until tender and lightly browned in spots. This easy and healthy carrot red pepper soup is creamy yet dairy free, and an all-around healthy comfort food option. Who doesn’t love a recipe that is delicious, healthy, and easy to make? After the veggies are prepped, you’ll simply sauté them briefly, then add the stock and let things simmer away. Purée the soup in a blender, then gently re-heat. Pour the stock over the veggies and stir. This soup contains just a handful of familiar, everyday ingredients. Post originally published November 6, 2017, and updated on October 25, 2019 with new photos and more relevant text. 1 tsp ground coriander. As an Amazon Associate, I earn a commission from qualifying purchases made by clicking these links, at no additional cost to you. From Vegetarian Times February 2010. Recipe by BB2011. This soup contains just a handful of familiar, everyday ingredients. Red onion and rice in butter until onion is tender Lensink, a busy mom, recipe developer photographer! 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