CARROT AND ROASTED PEPPER SOUP

Carrot and Roasted Pepper Soup image

This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese.

Provided by English_Rose

Categories Peppers

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

5 ounces leeks, chopped
10 ounces carrots, sliced
2 ounces salted butter
10 ounces roasted red peppers, skinned and seeds removed, sliced
1 quart vegetable stock
3 1/2 ounces sour cream
salt and pepper, to taste
1 baguette
2 ounces cheese, sliced

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.

Nutrition Facts : Calories 386.6, Fat 16.2, SaturatedFat 9.1, Cholesterol 34, Sodium 1300.8, Carbohydrate 50.7, Fiber 4.6, Sugar 3.4, Protein 10.3

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