Roasted Carrot and Pepper Soup

In keeping with the theme of trying to get well again, I made soup the other night. How awesome are these carrots? They can only be delicious, I thought, and yes I was right! And what else do sick people love? Sick people love soup, mmmhmmm!

This recipe was adapted from a Jamie Oliver Magazine. If you haven’t seen an issue, you really should. It has a lovely layout with soft papery pages which make it a pleasure to read and re-read. I also made some of Jo Seagar’s beer bread. This is such a quick and easy bread to make, one bowl recipe and then bung it in the oven for an hour! It’s fun to play around with different combinations of flour and beer. My favourite so far has been using Mac’s Black with wholemeal flour. It had the most wonderful caramel, almost molasses taste. For this loaf, though, I just used what we had to hand, tasty just the same.

Oh yes, and in other news I have decided to challenge myself to never make the same meal twice for flat dinners- so far succeeding! Also, there may be some homebrew in the near future!

Roasted Carrot and Capsicum Soup

Adapted from Jamie Oliver Magazine January 2012

1kg carrots, peeled and chopped into 5 cm sticks

2 capsicums, roasted and chopped into chunks

1 Tablespoon cumin seeds

2 Tablespoons Olive oil

1L vegetable stock

1 Tablespoon Huffman’s Hot Sauce

2 tsp honey

salt and pepper to season

Preheat oven to 180°C. Par-boil carrots for 5 minutes, then drain. Place them in a roasting tray with oil and cumin seeds and pop them in the oven for 25-30 minutes until the carrots are starting to go a little brown round the edges, turning over halfway through cooking. While the carrots are cooking, heat up your stock in a large saucepan and put the roast capsicum in with it. Add the carrots to stock and capsicums and either whack the lot into a food processor, or use a stick blender to blend to your desired consistency. Place back on a medium heat and add hot sauce, honey, mix and taste. Season with salt and pepper if need be.

This soup had a lovely earthy flavour with a lovely sweetness from the carrots with a kick from the hot sauce. Good way to kick the sickness blues, sniff sniff!


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One thought on “Roasted Carrot and Pepper Soup

  1. What’s up, I check your blog daily. Your humoristic style is witty, keep up
    the good work!

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