Carrot and Roasted Pepper Soup

Submitted by English_Rose

"This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 6

ingredients

• 5 ounces leeks, chopped
• 10 ounces carrots, sliced
• 2 ounces salted butter
• 10 ounces roasted red peppers, skinned and seeds removed, sliced
• 1 quart vegetable stock
• 3 1⁄2 ounces sour cream
• salt and pepper, to taste

• For the bread

• 1 baguette
• 2 ounces cheese, sliced

directions

1. In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
2. Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
3. Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.

Reviews

[lisajayne]

I made this soup for DH and his sister and got rave reviews from both. Delightfully smooth and deceptively filling, I would def make this again!