Roasted Red Pepper and Carrot Soup

Serves: 8

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Total Time: 55

Prep Time: 20

Cook Time: 35

• 6 large red peppers - cut in to quarters, seeds removed
• 3 tablespoon(s) olive oil
• 2  onions - peeled and roughly chopped
• 1 large bunch of fresh basil
• 4 clove(s) garlic- peeled and finely chopped
• 6  carrots - peeled and roughly chopped
• 2 liter(s) vegetable or chicken stock
• 1 pinch(es) sugar
• Salt and freshly ground black pepper
• To garnish: sprigs of basil

Method

1. Note: 10 mins cooling time will be needed
2. Pre-heat the grill to its highest setting. Place the peppers on an oven tray and brush them with olive oil. Grill for about 10 minutes or until the skin have blackened and blistered. Meanwhile, heat a large deep saucepan with the remaining olive oil. Sauté the onions, carrots and garlic for about 5 minutes. Add the stock, pinch of sugar and bring to the boil. Cover and simmer for 15 minutes or until the carrots are soft. Remove the peppers from the grill and immediately transfer to a dish and cover with cling film. Leave for 10 minutes to cool. Remove the skins from the peppers and roughly chop. Keep one red pepper back for garnish but add the rest to the soup with the basil. Simmer the soup for a final 5 minutes. Liquidise half the soup to produce a semi puree consistency. Return to the saucepan. Taste and adjust seasoning. Sprinkle the retained chopped red pepper over the soup and garnish with sprigs of fresh basil. Serve with matzo - crackers available at most supermarkets.
3. Recipe courtesy of celebrated Jewish cookery writer Denise Phillips

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