Red Lentil Carrot And Roasted Red Pepper Soup Recipes

VEGAN ROASTED RED PEPPER AND CARROT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix carrots, red bell peppers, onion, garlic, paprika, cumin, salt, and pepper together in a bowl. Transfer to a rimmed baking sheet. Drizzle olive oil on top and toss.
• Roast in the preheated oven until tender, about 30 minutes.
• Bring vegetable broth, bay leaf, and oregano to a boil in a soup pot. Add roasted vegetables to the pot. Remove bay leaf and add red pepper. Simmer for 15 minutes.
• Blend soup with an immersion blender.
• Add apple cider vinegar to pureed soup. Serve with hot sauce.

ROASTED PEPPER AND LENTIL SOUP

Steps:

• Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
• Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
• Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
• Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
• Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
• Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
• Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

RED LENTIL, CARROT AND ROASTED RED PEPPER SOUP

Steps:

• Put the first 8 ingredients into a stock pot, or large saucepan, and bring to a boil.
• Turn down the heat, and simmer for 15 to 20 minutes, or until the vegetables and lentils are tender.
• Use an immersion blender, and puree the soup until no lumps remain, or puree in batches in a food processor or blender. (careful, it's hot!).
• Add the remaining ingredients, stir to blend, or use the immersion blender again, to get a nice smooth soup.
• Taste to adjust any seasoning.
• Bring it back to a simmer.
• Serve with a dollop of sour cream, if desired.

CARROT AND ROASTED PEPPER SOUP

Steps:

• In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
• Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
• Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.