Carrot and Roasted Pepper Soup

Recipe by English_Rose
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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    ounces leeks, chopped
  • 10
    ounces carrots, sliced
  • 2
  • 10
    ounces roasted red peppers, skinned and seeds removed, sliced
  • 1
    quart vegetable stock
  • 3 12
    ounces sour cream
  • salt and pepper, to taste
  • For the bread
  • 2
    ounces cheese, sliced
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DIRECTIONS

  • 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.
  • Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
  • 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.
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