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Roasted Bell Pepper And Carrot Soup With Tarragon And Pear

FostersMarket's picture
This quick, complex soup will be sure to please.
Ingredients
  Pear 1 , peeled and chopped
  Onion 1 , diced
  Olive oil 2 Tablespoon
  Carrots 4 , chopped
  Red bell peppers 2 , chopped
  Garlic 3 Clove (15 gm), chopped
  Vegetable broth 6 Cup (96 tbs)
  Roasted pepper 4 , chopped
  Pepper 1⁄2 Teaspoon
  Sea salt 2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Fresh tarragon 2 Tablespoon
Directions

1. Saute the onions and shallots in warm olive oil in a non-stick saucepan. Add the carrots, red bell peppers and pear and cook for about 15 minutes. Then add the chopped garlic to the saucepan and continue to cook for couple of minutes more. Pour the broth into the saucepan and add the roasted peppers. Season the soup with salt, pepper, red pepper powder and cayenne pepper. Stir the soup and simmer it for 30 minutes.

2. When the vegetables are done, remove the saucepan from heat and using a hand blender machine puree all the soup ingredients. While blending add the fresh tarragon leaves to the soup.

3. Ladle the soup in soup-bowl or little shot glasses. Top the soup with grilled cheese sandwich pieces.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Taste: 
Sweet
Method: 
Blending
Dish: 
Soup
Ingredient: 
Carrot, Vegetable
Interest: 
Healthy
Restriction: 
Low Cholesterol
Carrot soups are an all time favorite and the chef here adds a little twist to it by combining it with tarragon and pear to give that amazing sweet flavor. She even provides some quick serving tips to impress your guest! A worth watch video to see step by step instructions to make a mouth watering soup.

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