Bell Pepper and Carrot Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 carrots, (carrots)
- 2 bell pepper (s), (red)
- 2 potato (s)
- 1 small onion (s)
- 1 ½ liter vegetable stock
- 1 mace, (sep.)
- 1 piece (s) ginger, (fresh) approx. 2 cm
- 1 tablespoon lovage, (sep.)
- salt and pepper
- 1 tablespoon butter
- possibly cream or cream
Print Recipe
Pin Recipe Instructions
- Peel and roughly dice the carrots.
- Peel the peppers with the peeler and cut into pieces
- Peel and dice the potatoes. Peel and dice the onion.
- Melt the butter in a large saucepan and sauté the finely chopped onions until translucent. Then add the carrots and peppers and sauté briefly. Now deglaze with half of the vegetable stock and add the diced potatoes.
- Season to taste with the herbs, spices and ginger (peeled through the garlic press). Let everything cook until the vegetables are soft.
- Take the pot off the stove and puree everything finely with the hand blender. Put the pot back on the hob and fill up with the rest of the stock and season again if necessary.
- Bring to the boil briefly - done!
- If you like, you can refine the soup with cream or cream. (Don`t let it boil anymore!)
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