Author Notes: I love anything and everything roasted. I find it the simplest way of cooking. This was something new that I wanted to try out – to combine carrots and green peppers. It was warm, perfect for a rainy night. —dieubert
Serves: 6
Ingredients
Roasting the vegetables
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3
green peppers
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8
baby carrots
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1
teaspoon salt
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1
pinch black pepper
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1
tablespoon olive oil
The soup
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3
quarts water
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1
tablespoon olive oil
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1
bay leaf
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2
sprigs thyme
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1
vegetable bouillon
Directions
Roasting the vegetables
- Roast the peppers over stove until the skin is charred. Watch carefully. Once the skin is charred, remove charred skin, then cut into small pieces.
- Roast the carrots in a baking pan, combined with salt, black pepper, and olive oil at 350* for about 30 minutes or until tender.
The soup
- In your soup pot, add carrots and green peppers to olive oil then add in 3 quarts of water. Add in vegetable bouillon, thyme and bay leaf. Let simmer until carrots are tender.
- Using an immersion blender if available, if not transfer to a blender and blend well. And serve with toasted bread.