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Carrot Soup with Bell Peppers

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Sweet carrots and bell peppers add a lovely, vibrant color and flavor, with the cumin and red chili powder spicing it up. This soup can also be served chilled on a hot summer day.
  Extra light olive oil 2 Tablespoon
  Baby carrots 1 Pound, peeled and chopped (Regular Carrots Can Be Used Either)
  Yellow bell peppers 2 , seeded and diced
  Sweet onion 1 Large, peeled and diced
  Garlic 4 Clove (20 gm)
  Ground cumin 2 Teaspoon
  Black pepper 1 Teaspoon
  Red chili powder 1⁄4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Lime juice 2 Tablespoon
  Vegetable broth 2 Cup (32 tbs)
  Cilantro 1 Tablespoon, finely chopped
  Scallions 1 Tablespoon, chopped
  Sour cream 1⁄2 Cup (8 tbs)

Heat oil in a medium saucepan. Add carrots, bell peppers, onion, and garlic, and cook for 10 minutes over medium heat, stirring occasionally until the vegetables are soft.

2. Add cumin, black pepper, red chili powder, salt, and lime juice. Cook for 2 minutes and then add the vegetable broth; simmer for 10 minutes. Turn off heat.

3. Allow the mixture to cool. In a blender fitted with a steel blade or a food processor, puree the mixture in batches as coarse or fine as you prefer.

4. Transfer puree to soup bowls and garnish with cilantro, scallions, and dollop of sour cream.

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Recipe Summary

Difficulty Level: 
Cook Time: 
22 Minutes
Carrot soup, anyone ? Watch this video to make a lovely hot and spicy carrot soup which acts as a wonderful appetizer. Cumin and red chili powder help spice it up and garnished with cilantro and sour cream, it makes a perfect healthy soup which can also be had with bread. This can also be served on a hot summer day, but chilled to bring out a different taste.

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Carrot Soup With Bell Peppers Recipe Video