Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 small bell peppers, red
- 5 large carrot (s)
- 2 teaspoons olive oil
- 1 large onion (s)
- 1 pinch (s) cinnamon
- 1 liter vegetable stock
- 2 tablespoon crème fraîche
- salt and pepper
- 1 lime (s)
Print Recipe
Pin Recipe Instructions
- Quarter the carrots and peppers and mix in a bowl with two tablespoons of olive oil (possibly more). Heat in the very hot oven for 10 minutes, grill over if possible, until the peppers are slightly dark.
- In the meantime, chop the onion and sweat in the remaining olive oil. Add the carrots and paprika, season with cinnamon, pepper and salt. Add the vegetable stock and the juice of the lime and bring to the boil.
- Then reduce the heat and simmer for 20 minutes (or until the carrots are tender). Puree the soup and serve garnished with creme fraîche.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below