homemade red pepper~carrot soup

Roasted Red Pepper~Carrot Soup

2 large red bell peppers, rinsed

2 T olive oil

1 t curry powder

1 bay leaf

1 large onion, sliced

2 large carrots, rinsed and sliced

1 t kosher salt

2 T fresh lemon juice

1.Preheat oven to 350*. Place whole bell peppers on a baking sheet and roast for1 hour, turning frequently until skin is very wrinkled and somewhat blackened all over. Transfer roasted pepper to a bowl and cover with plastic and let it steam for 15 mins. When peppers are cooled, rub off the skin, take out stem and seeds. Set aside.

2.Heat olive oil in a medium size pot over medium heat. Add curry powder and bay leaf and stir for 10 seconds. Add garlic, onion, carrots and salt. Cover and cook for 15mins on low heat or until onions are translucent.

3.Add 4 cups water to pot and bring to a boil. Reduce heat to medium, cover and simmer for 30 mins.

4. Take pot off stove to a wooden cutting board. Be very careful because the pot will be very hot. Add roasted peppers to pot. Holding pot on one side with glove and with an immersion blender in the other hand, carefully blend all ingredients well until soup is smooth in texture. Stir in lemon juice. 

Serve and garnish with pepper (opt).

Serves 6