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  Roasted Red Pepper And Carrot Soup
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Prep Time:
  Prep 20 mins. cooking 35mins
  1 (8 ppl)
Difficulty Level:
  not specified
Health Conscious:
  Low Calorie
  Low Sugar
Cooking Method:
  Stove Top Cook
  Yom Tov
  Pesach Non Gebroks
Main Ingredients:
  not specified

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Roasted Red Pepper And Carrot Soup
This recipe is a delicious vibrant, tasty soup that can be made in advance and frozen. Is also a nice change from regular carrot soup.
6 large red peppers – cut into quarters, seeds removed
3 tablespoons olive oil
2 onions – peeled and roughly chopped
Large bunch of fresh basil
4 cloves garlic- peeled and finely chopped
6 carrots – peeled and roughly chopped
2 litres vegetable or chicken stock
Pinch of sugar
Salt and freshly ground black pepper

Garnish: Sprigs of basil

Servings (8 ppl)   recalculate
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Helpful Hints
To serve the stylish way: Sprinkle the retained chopped red pepper over the soup and garnish with sprigs of fresh basil.
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