Recipe of Super Quick Homemade Creamy Carrot and Red Bell Pepper Soup
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Make Super Quick Homemade Creamy Carrot and Red Bell Pepper Soup. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Creamy Carrot and Red Bell Pepper Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy Carrot and Red Bell Pepper Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Creamy Carrot and Red Bell Pepper Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can cook Creamy Carrot and Red Bell Pepper Soup using 12 ingredients and 8 steps. Here is how you can achieve it.
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Improve your immune system by eating carrots and red bell pepper that are packed with beta-carotene and vitamin A, and fight against colds! You can fully enjoy the sweetness of carrots with this creamy soup.
All the vegetables are thinly sliced, so they cook very quickly. By simmering the rice together with the vegetables before mixing in a blender, it will mildly thicken the soup.
Adjust the amount of milk to taste. You can substitute the milk with soy milk. Recipe by Mimosa
Ingredients and spices that need to be Make ready to make Creamy Carrot and Red Bell Pepper Soup:
- 3 small Carrots
- 1/2 Red bell pepper
- 1 Onion
- 1 tbsp Uncooked white rice
- 1 Bay leaf
- 500 ml Water
- 2 cubes, or 2 teaspoons Soup stock cube, or granules
- 300 ml Milk
- 1 Parsley (for garnish)
- 1 dash Heavy cream
- 1 Butter
- 1 Salt and pepper
Instructions to make Creamy Carrot and Red Bell Pepper Soup
- Slice the carrots into quarter rounds. Thinly slice the onion. Remove the stem end and seeds from the red bell pepper and cut vertically into thin strips.
- Heat butter in a pot, and sauté the onion without scorching. Add the rinsed rice, carrots and red bell pepper, and sauté briefly.
- Add the water, and once it comes to a boil, add the soup stock cubes (or granules) and bay leaf. Simmer until the vegetables are tender, skimming off the scum.
- Turn off the heat, take out the bay leaf, and leave to cool.
- After the soup from Step 4 has cooled, transfer into a blender, and mix until it has turned into a paste. Put it back into the pot, and turn on the heat.
- When it starts to bubble, add the milk a little at a time. Check the taste, and season with salt and pepper if needed. Turn off the heat right before it comes to a boil.
- Serve in a soup bowl, garnish with chopped parsley and heavy cream, and it's ready!
- If using a small red bell pepper instead of big and thick one, use the whole pepper.
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So that is going to wrap it up with this special food Simple Way to Make Favorite Creamy Carrot and Red Bell Pepper Soup. Thanks so much for reading. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!