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Overhead photography of a bowl of carrot and red pepper soup garnished seeds. Sat upon a faux slate worktop. Two slices of sourdough bread sit next to the bowl

Roasted Carrot and Red pepper Soup

Chef Tripti
Roasted carrot and red pepper soup with leeks and fennel seeds
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Modern European
Servings 4 people

Equipment

  • Digital scales
  • Blender or Food processor

Ingredients
  

  • 700 gms Carrots
  • 220 gms Red peppers
  • 100 gms Leek
  • 15 gms Garlic
  • 1 teaspoon Fennel seeds
  • Salt and pepper to taste
  • 1 litre Vegetable stock
  • 10 gms Olive oil

Instructions
 

  • Pre heat the oven to 200ÂșC
  • Peel and cut the carrots into similar size chunks
  • Remove the seeds from the red pepper and cut into quarters.
  • Wash and cut the leek into similar size as the carrots.
  • Peel the garlic cloves
  • Transfer all the vegetables to a baking tray and drizzle with olive oil.
    Overhead photography of a sheet pan (baking tray) containing roughly chopped carrot, leek, garlic and red pepper, ready for roasting
  • Add the fennel seeds and season with salt and pepper.
  • Roast in the oven for about 20 to 30 minutes until the carrots are soft.
  • Once cooked, transfer to a blender and add the vegetable stock. Puree.
  • The puree will be a bit chunky and that's the texture we are after.
  • Heat up before serving.
  • Serve garnished with roasted omega 3 seed mix or a garnish of your choice.
Keyword comfort food, healthy, vegan