Carrot and Capsicum Soup

    30 minutes

    Red capsicum adds a beautiful red colour and a touch of sweetness to carrot soup. This is the favourite soup of my son.

    9 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 red capsicum, diced
    • 700g carrots, peeled and sliced
    • 3 potatoes, peeled and diced
    • salt and pepper, to taste
    • 1 tablespoon tarragon
    • 8 cups (2 litres) water
    • 1 vegetable stock cube

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a saucepan and saute the capsicum for 2 minutes. Add carrots, potatoes, salt and pepper. Fry 2-3 minutes. Add tarragon, water and stock cube. Bring to a simmer.
    2. Cover and cook over medium heat about 20 minutes, until vegetables are tender. Add more water if necessary.
    3. Remove from heat, puree with a hand blender and serve immediately.

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