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Carrot and Yellow Pepper Soup
Member Name: graceyyxx
Advantages: Cheap and Healthy
I like to experiment when cooking but I first made Carrot and Yellow Pepper Soup when I didn't have much in and was looking for a low calorie lunch. I often enjoy making my own soups but I find they can become expensive if you don't have the basic soups, I thought this soup was abit different but still good value for money.
Ingrediants: Pretty Simple!
1kg bag of carrots peeled and chopped (80p Sainsbury's Basics) (Frozen have more flavour and are easier but are more expensive)
1 Yellow Pepper chopped (80p Sainsbury's)
Half an Onion
2 Vegetable Stock Cubes
2 Cloves of Garlic
Cream to finish
Sweat off the onion and crushed garlic in a saucepan when the onion has softened add a litre of vegetable stock with the carrot and yellow pepper, more water can be added to cover the vegetables. When boiling leave to simmer with the lid on for 20- 30 minutes until the veg is well cooked down and softened nicely.
Drain the cooking liquid into a jug and add the veg to a blender with enough of the cooking liquid to cover. Blend the veg down til it's smooth, if it's too thick add a little more of the cooking liquid. Transfer back to the saucepan and season to taste.
Heat the cream in a pan, when you want to serve pour the soup into the bowls and add the hot cream in a swirl on the top. The cream must be hot or it will sink add plenty of black pepper to serve. (Cream not essential but looks nice and makes the soup nice a creamy).
I enjoy this soup and after first making it I have gone on to make it quite frequently often making a big batch and freezing some down. The yellow pepper adds a nice sweetness to the soup and the colour is a pale yellowy orange and looks lovely too!
Summary: A great warming soup perfect with crusty bread!