Make the perfect carrot soup with an extra touch of taste. The Bell Pepper gives the soup so much more flavor.
- 2 pounds- 900 grams of carrots, (peeled, sliced)
- 2 potatoes (peeled, sliced)
- 1 onion (sliced)
- 1 yellow pepper (sliced)
- fresh ginger 1 inch - 2.5cm (grated)
- 27 fl. oz - 800ml vegetable stock
- 3½ - 100ml cream
- Salt and pepper
How to make Carrot Soup with Bell Pepper:
Peel the carrots and the potato, dice them.
Rinse the bell pepper and cut into cubes.
Peel and chop the onion.
Fry the onion until glassy in olive oil. Add the ginger and stir. Add the vegetables and let it stew.
Deglaze with the broth.
Bring to the boil and simmer for 20 minutes.
Grind the coriander balls finely in the mortar.
Mix the soup and stir in the cream.
Finish with the coriander.