Roasted Capsicum & Carrot Soup

Roasted Capsicum & Carrot Soup

I love soup.  At any time of year I am more than happy to have a big bowl of hot soup.  It’s easy to make, inexpensive and is very filling and satisfying.  It’s also a good way to use up any scrungey old veggies you have in the fridge (you know, the ones that are looking a little bit sad/wilted/depressed).  My favourite soup to make at the moment is Roasted Capsicum and Carrot Soup.  So delish.  It is pretty simple to make, with only a few ingredients and keeps well in the fridge so you can enjoy it over a few days, or freeze it for stand-by meals.  I like to top mine with some crumbled, creamy Danish feta.  Yum.

So here’s my basic recipe.  I never measure anything or really notice how much of anything I am using when making this soup so feel free to substitute ingredients or leave out anything that you don’t like.  The only thing that is compulsory is roasted the capsicum and carrot – it adds so much flavour and richness to the finished dish, you really can’t leave that step out.

Start with about three large red capsicums.  Chop them up into pieces, discarding the seeds, stalk and pith.  Chop up 1-2 large carrots.  Lay the capsicum and carrot on a baking tray (on some baking paper – both vegetables are fairly sweet and so they WILL stick to your trays if you don’t line them first).  Roast them in a hot oven for about 30-40 minutes, or until they start to caramelise and brown.  A little bit of black skin on the capsicum is fine, I think.  It adds a bit of smoky flavour.

Whilst these are roasting, dice up a large onion and sauté it in a large saucepan with a little bit of olive oil and a couple of chopped sun-dried tomatoes until just starting to caramelise.  Take off heat.  Add a teaspoon of garlic/ginger paste and stir through.  Once oven-roasted veg is ready, add it to the saucepan with 2 cups of vegetable stock, and chopped herbs (optional but I like to add some basil or thyme) and return to heat to simmer.  Stir it occasionally and add more stock as the liquid reduces.  You can add more or less stock depending on how thick you like your soups.  I usually use about three cups in total.

Simmer for approx 30 mins or until all veg is very soft (i.e. mashable).  Season as desired and, using a stick blender, puree until desired thickness is achieved.  Pour into soup bowls with a soup ladle and garnish with a little bit of feta, grated cheese or herbs.

Voila!  The recipe isn’t really a “recipe” – it’s more a guide.  Soup isn’t meant to be super fussy or difficult to make and I certainly don’t follow any instructions for it.  It’s a case of bung it in and boil it up!   Serve it up on its own or with some nice crusty bread.

Try it today – it’s delicious and healthy, colourful and full of good stuff!  I know what I am having for dinner tonight! 🙂



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