Bell Pepper – Carrot Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medium onion (s)
- 5 thick carrot (s)
- 1 bell pepper (s), red or yellow
- 1 piece (s) celery (about the size soup greens)
- 1 tablespoon mustard, medium hot
- 100 ml cream
- water or vegetable broth
- salt and pepper
- Cayenne pepper
- possibly crème fraîche
- possibly parsley
Print Recipe
Pin Recipe Instructions
- Clean all vegetables. Dice the onions, cut the carrots into slices, roughly dice the paprika and celery.
- Fry the onions in a little oil, add the carrots and celery and sauté. Then add the pepper cubes and fry them briefly. Season with salt and pepper. Then stir in a generous tablespoon of mustard and sweat, deglaze with about 1/4 liter of water (or vegetable stock) and simmer for about 10 minutes until the carrots are cooked through.
- Now puree everything largely creamy with the hand blender, more or less as you like (we prefer it a little bit more chunky. If it gets too thick, add a little more water or stock). Add the cream and season with black pepper and cayenne pepper. Serve with a dollop of creme fraîche (or sour cream) and parsley to taste.
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