Red-Pepper and Carrot Soup

This soup comes from the Vegetarian Times February 2010

The recipe says that it serves 6. I doubled it and it served 3 with less than a third left. We did have it as dinner with some great buttermilk biscuits that Jesse concocted. So it may go further in a multiple course meal.

2 large red bell peppers (1 lb)
2 Tbs olive oil
1/2 tsp curry powder (Flower Brand)
1 bay leaf
1 large onion chopped
1/2 pound carrots
4 cloves of garlic
16 oz of Wolfgang Puck Vegetable Stock
2 Tbs lemon juice
Ground Pepper to taste

Place peppers on a baking sheet.
Roast in 350 degree oven for an hour.
Turn every 20 minutes
Peppers should be wrinkled and blackened all over.
Honestly, I let them cook for much longer because they did not blacken.
Put peppers in a bowl and cover with plastic wrap at least 10 min to steam.

Heat oil in a large saucepan.
Add curry powder and bay leaf. Saute while stirring for 15 seconds.
Add onion, carrots and garlic.
Cover and cook for 10 minutes or until onion is translucent.

Add 2 cups of water and 16 oz of stock.
Cover and simmer on med-low heat for 25 minutes.


Meanwhile, rub off blackened peel of peppers and remove seeds.

Put soup mix and pepper in blender until smooth.
Stir in lemon juice.
Grind some black pepper over the soup.

This would also be good with a spoonful of sour cream or yoghurt.
Russ had grated parmesan in his.