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Chilled Carrot And Roasted Red Pepper Soup
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Brief Description
This creamy vegetable soup is nice meal starter for a warm Autumn evening.
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Main Ingredient
Carrots
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
From the creative collaboration of Jamie Rawson and his nephew Andrew Rawson.
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Tags:
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Notes:
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Posted By: jrawson
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Posted On: Oct 23, 2012
Number of Servings:
Ingredients:
- 2 pounds - Peeled and chopped carrots Prepared
- 1 - Large red onion, chopped
- 3 - Medium red bell peppers, seeded and chopped
- 24 ounces - Sour cream Low fat or no-fat work well
- 1 quarts - Chicken stock
- 1 tablespoons - Tarragon vinegar
- 1 1/2 teaspoons - Salt
- 1/2 teaspoons - Ground Cayenne pepper
- 2 teaspoons - Ground ginger
- 1 tablespoons - Olive oil
Directions:
Cook the carrots in boiling water for 15‐25 minutes, until tender but not mushy.
In a 10" - 12" skillet, heat the olive oil until just smoking, sauté the peppers, allowing some light charring of the skins, about 7‐8 minutes. Remove from heat, stir in the chopped onion. Allow the residual heat in the skillet to sweat the onions.
Divide the above listed ingredients into two or more even portions and puree in a powerful blender until smooth and creamy.
Chill well — preferrably overnight. Mix well before serving. Serve garnished with fresh tarragon leaves or a dollop of sour cream.
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