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.
Aeroz
9 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
- Cover and cook over medium heat about 20 minutes, until vegetables are tender. Add more water if necessary.
- Remove from heat, puree with a hand blender and serve immediately.
