Feed Your Family For £20...In A Hurry! The Cookbook

Roasted Pepper, Carrot & Chilli Soup

Now normally when I'm making a soup or a curry or anything to do with adding peppers, I just chop them up and bung them in after I've added the onions, but I'd just watched a video of an Italian granny (- I love Pasta Grannies) 😁 - toasting them on her gas stove top and I thought " hmmm, I bet they taste amazing!" So I did my version ...I don't have a gas stove so I did them in my Halogen oven and although they didn't come out black , they are still the sweetest peppers I've tasted so I'll definitely be doing them again. Its worth that little extra time. This is a very simple recipe with just a few ingredients but a lot of taste. You can tailor it to suit you and your families tastes by adjusting the recipe slightly...not baking the peppers, adding less chilli, substituting the cream cheese for double cream or creme fraiche...the choice is yours. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 Peppers -any colour
 1 Onion
 350 g Carrots
 1 tsp Garlic paste
 ½ tsp Ginger paste
 1 tsp Chilli flakes
 800 ml Chicken stock
 1 tbsp Cream cheese
 2 Spring onion bulbs
 1 tbsp Butter
 1 tsp Oil
 2 pinches S&P
1

Prep:- deseed and slice the peppers in half.
Chop the onion.
Chop the carrots
Slice the Spring onions

2

Lay the Peppers on an oven tray skin side up.
Bake @ 180°mns in a Halogen oven.
(200°for a conventional oven) for 20-25 mns.

3

Add the oil and butter to a pan on a low/ medium heat. Add the onion and fry till soft.-(8-10mns)

4

Add the garlic and stir through

5

Add the baked peppers, carrots, most of the spring onion and stock. Stir through.

6

Add the ginger ,chilli flakes and S&P. Bring to the boil then lower the heat and simmer for 15-20mns

7

Once cooked take off the heat and use a stick blender to blend until smooth. Taste and adjust the seasoning if needed

8

Add the Cream Cheese. Stir through till blended.

9

Serve hot with crusty parmesan baked bread croutons and the remaining Spring onion as garnish.

10

Easy swaps:-
Cream cheese for Double Cream.
Chilli flakes for paprika.
Chicken stock for Vegetable stock.

Ingredients

 2 Peppers -any colour
 1 Onion
 350 g Carrots
 1 tsp Garlic paste
 ½ tsp Ginger paste
 1 tsp Chilli flakes
 800 ml Chicken stock
 1 tbsp Cream cheese
 2 Spring onion bulbs
 1 tbsp Butter
 1 tsp Oil
 2 pinches S&P

Directions

1

Prep:- deseed and slice the peppers in half.
Chop the onion.
Chop the carrots
Slice the Spring onions

2

Lay the Peppers on an oven tray skin side up.
Bake @ 180°mns in a Halogen oven.
(200°for a conventional oven) for 20-25 mns.

3

Add the oil and butter to a pan on a low/ medium heat. Add the onion and fry till soft.-(8-10mns)

4

Add the garlic and stir through

5

Add the baked peppers, carrots, most of the spring onion and stock. Stir through.

6

Add the ginger ,chilli flakes and S&P. Bring to the boil then lower the heat and simmer for 15-20mns

7

Once cooked take off the heat and use a stick blender to blend until smooth. Taste and adjust the seasoning if needed

8

Add the Cream Cheese. Stir through till blended.

9

Serve hot with crusty parmesan baked bread croutons and the remaining Spring onion as garnish.

10

Easy swaps:-
Cream cheese for Double Cream.
Chilli flakes for paprika.
Chicken stock for Vegetable stock.

Roasted Pepper, Carrot & Chilli Soup

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