Beautiful, bold, and filled with flavor. This carrot and pepper soup is delicious and easy to make for a weekend night meal.
I love making soup for dinner because it is so easy to make and soup can be so filling to eat. I can add all the ingredients to the pot and go off to do something else. I made this as a quick dinner during the workweek. I needed a dish that was quick, requiring no thinking and tastes delicious. This soup fulfilled all the requirements I was looking for and I ate two bowls worth!
How to make this soup?
You will not believe how easy it is to make this soup. You first saute the onion and garlic together for a few minutes. Then you will add in the red pepper and carrots with the broth and let the soup cook. I used a handheld blender to puree all the ingredients together. The handheld mixer is one of my favorite pieces of equipment in my kitchen. I use it for my soups, sauces, and anything that needs blending! You can also pour all the ingredients into a standing mixer to puree. For me, that is too much work so if you haven't invested in a handheld mixer I would recommend going online and get one. It is worth it. After you have blended the soup it is ready to eat and enjoy.
This soup serves up to four people and stores well in the fridge for the week. I like to make a huge pot and then make individual servings for lunch for the week. I leave the couscous out when I am storing the soup so it doesn't get soggy.
Spicy Carrot and Pepper Soup
Serving size: 4
Total Time: 30 minutes
Source: Adapted from smitten kitchen cookbook.
2 garlic cloves
1 yellow onion, chopped
4 red peppers, sliced
4 carrots, sliced
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
3 cups vegetable stock
salt and pepper to taste
lemon juice to taste
couscous, for serving
Step 1: Heat a large pot over medium-high heat. Saute the olive oil, garlic, and onion. Cook until lightly browned, 5 to 10 minutes, then add the peppers. Cook the peppers until they begin to soften, about 10 minutes, then add the carrots and cook for 5 minutes together.
Step 2: Add the cumin, paprika, and other spices, and cook for 1 minute more. Pour in the broth and salt, and bring to a simmer. Cover, and simmer over low heat until the carrots and peppers are tender, 10 minutes. Use a hand blender to blend the mixture until smooth.
Step 3: While the soup is cooking, make the couscous. To serve ladle the soup with some couscous, scatter fresh parsley if using and squeeze fresh lemon juice on top.
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