Roast Red Pepper and Carrot Soup
Ingredients
- 3 red peppers
- 4 large carrots
- 1 large onion
- 2 celery stalks
- 3 garlic cloves
- 1 litre of vegetable stock
- 1 tsp smoked paprika
- olive oil for sautéing
- salt and black pepper to taste
Preparation
Roast the red peppers and carrots in the oven at 200°C for 30 minutes.
Meanwhile, sauté the onion, celery, and garlic in a large saucepan. After 5 minutes, add the smoked paprika and continue for another 5 minutes.
Add the peppers, carrots, and vegetable stock to the pan and simmer for 20 minutes.
Blend until smooth.