Home -made soups are so yummy that you can’t stop with one bowl or ever need a side dish.
I simply love bell peppers, particularly the colored ones. They go well with alsmot any dish and are mild in spice and crunchy. I think they are super food because of all the goodness such as low in calories, rich in vitamin C, good source of Vit E and also contain B6.
I can’t wait to share a delicious roasted pepper soup with and added flavor of Indian spices,tomatoes and carrots 🙂
You don’t need a lot of ingredient and is quick too.
What you need :
Sorry forgot to mention the Onion and if you are using a big size Tomato 1 is good else you can make it 2 🙂
Step 1: To roast the peppers you can either do it on stove top or broil/bake in the oven. I tried both ways and stovetop taste little better. However, if you bake, it is effortless.
Step 2: Adding tomato enhances the flavor and also helps in balancing the spice.
Step 3: Cooking the soup
Step 4: Blend and strain it
Printable Recipe :
What you need:
Bell peppers -3( can be a mix of red, orange or yellow)
Carrot – 1 ( peeled)
Onion – 1(white/red/yellow)
Toamtos- 1 big or 2 small
Garlic – 2 cloves
Coriander – handful (chopped)
Oil – 1 tsp
Butter – 1tsp
Seasoning :
2 tsp of Salt(or as per taste)
1 tsp of Pepper
1 tsp of Sugar
Spices :
2 Bay leaves
2-3 Cloves
5 peppercorns
2 Cardamom(whole)
How you make:
Step 1 : Roasting peppers can be on stove top or in the oven. If using oven preheat to 500 F. Cut the peppers in to half lengthwise, take off the seeds, coat them with little oil and seasoning ( salt n pepper) and bake it for 15-25 mins( depending on how roasted you want). If roasting on stove top, wrap a layer of foil and keep turning until all sides are well roasted. It would take 15-18 mins.
Step2 : While the peppers are getting ready, preheat oven into 400 F, and spray the baking pan with oil. Add chopped carrots, spices and tomatoes. Bake for 15-20 mins. If you decide to use oven for roasting peppers too then first bake the tomato, carrot spice mix and then change the oven temp to 500 F and roast the peppers.
Step 3: Once the peppers are done take off the peel and clean burnt areas under running tap water.Chop them finely and keep ready. Also peel off the tomatoes and take off the bay leaves and other spices( I prefer to keep) and keep it ready.
Step 4: In a medium sized pan, add 1 tsp of oil and cook onions, until translucent. To it add 2 cups of vegetable broth, chopped peppers, the tomato, carrots and spices, chopped coriander and the seasoning.
Step 5: Cook it on low-medium heat for 25-30 and once cool blend and strain.
Step 6 : In the same pan add 1 tsp of butter and heat the strained soup and you have a delicious and creamy soup to dig in. BEfore serving you can add some cheese, chopped mint or basil for an extra flavor. However, jus the soup itself is delicious and has lot of flavors.
If you are looking for something light and refreshing for dinner, this is a great recipe to try 🙂
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