The recipe Roasted Red Pepper, Carrot and Cumin Soup
Roasted Red Pepper, Carrot and Cumin Soup recipe is a Lunch meal that takes 30 minutes to make. If you enjoy for Lunch, you will like Roasted Red Pepper, Carrot and Cumin Soup!
Roasted Red Pepper, Carrot and Cumin Soup
- What Course Is Roasted Red Pepper, Carrot and Cumin Soup?
- How Long Does Roasted Red Pepper, Carrot and Cumin Soup Recipe Take To Prepare?
- How Long Does Roasted Red Pepper, Carrot and Cumin Soup Recipe Take To Cook?
- How Many Servings Does Roasted Red Pepper, Carrot and Cumin Soup Recipe Make?
- What Are The Ingredients For Roasted Red Pepper, Carrot and Cumin Soup Recipe?
- How Do I Make Roasted Red Pepper, Carrot and Cumin Soup?
- What's The Nutritional Info For Roasted Red Pepper, Carrot and Cumin Soup?
- What Type Of Cuisine Is Roasted Red Pepper, Carrot and Cumin Soup?
- What Dietary Needs Does Roasted Red Pepper, Carrot and Cumin Soup Meet?
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Sweet, spicy and savory soup perfect for winter. What Course Is Roasted Red Pepper, Carrot and Cumin Soup?Roasted Red Pepper, Carrot and Cumin Soup is for Lunch. How Long Does Roasted Red Pepper, Carrot and Cumin Soup Recipe Take To Prepare?Roasted Red Pepper, Carrot and Cumin Soup takes 30 minutes to prepare. How Long Does Roasted Red Pepper, Carrot and Cumin Soup Recipe Take To Cook?Roasted Red Pepper, Carrot and Cumin Soup takes 30 minutes to cook. How Many Servings Does Roasted Red Pepper, Carrot and Cumin Soup Recipe Make?Roasted Red Pepper, Carrot and Cumin Soup makes 4 servings. What Are The Ingredients For Roasted Red Pepper, Carrot and Cumin Soup Recipe?The ingredients for Roasted Red Pepper, Carrot and Cumin Soup are: 8 mini sweet peppers (red, yellow or orange - or a mix), washed and dried3 carrots, washed, peeled and cut into 3-inch pieces 2 14-ounce cans of vegetarian vegetable broth 4 ounces tomato paste 1 Tbsp ground cumin 1 tsp lemon juice dash of cayenne pepper fresh ground black pepper to taste How Do I Make Roasted Red Pepper, Carrot and Cumin Soup?Here is how you make Roasted Red Pepper, Carrot and Cumin Soup: 1. Pour vegetable broth into a soup pot and bring to a boil. Add in spices, carrots and tomato paste, and turn heat down to med-low to continue boiling gently.2. While broth cooks: Wash and dry mini peppers. Line a baking sheet or small roasting pan with aluminum foil and arrange peppers so they are not touching each other. Move oven rack to middle position and set oven to broil. Roast the peppers in the oven until slightly charred, and their skins are bubbling, turning frequently. When done, pull off stems (should be pretty easy).3. Add peppers and lemon juice to broth and simmer on low for 15 minutes, or until carrots are easily punctured by a fork. Let cool at least 10 minutes.4. Working in small batches, puree the soup. If preferred, once all of the soup is pureed, use an immersion blender for a smoother soup. Otherwise, this soup is a little chunky.Makes 4-6 servings.Serving Size: Makes roughly 4-6 servings.Number of Servings: 4Recipe submitted by SparkPeople user LSHAPIRO6.What's The Nutritional Info For Roasted Red Pepper, Carrot and Cumin Soup?The nutritional information for Roasted Red Pepper, Carrot and Cumin Soup is:
What Dietary Needs Does Roasted Red Pepper, Carrot and Cumin Soup Meet?The dietary needs meet for Roasted Red Pepper, Carrot and Cumin Soup is Vegan |
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