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Creamy Carrot And Red Bell Pepper Soup Recipe

Creamy Carrot and Red Bell Pepper Soup Recipe
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Serving : 4
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Prepare the ingredients before making Creamy Carrot and Red Bell Pepper Soup in your home. Then, follow these steps below to serve Creamy Carrot and Red Bell Pepper Soup for your family or friends.

Ingredients: 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

How to Make Creamy Carrot and Red Bell Pepper Soup

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Creamy Carrot and Red Bell Pepper Soup in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Heat butter in a pot, and sauté the onion without scorching. Add the rinsed rice, carrots and red bell pepper, and sauté briefly.
  • Step 3
  • 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.
  • Step 4
  • Turn off the heat, take out the bay leaf, and leave to cool.
  • Step 5
  • 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.
  • Step 6
  • 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.
  • Step 7
  • Serve in a soup bowl, garnish with chopped parsley and heavy cream, and it's ready!
  • Step 8
  • If using a small red bell pepper instead of big and thick one, use the whole pepper.
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