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Carrot and Red Pepper Soup Recipe

This carrot and red pepper soup is the perfect way to make those cold winter nights not so gloomy. Full of goodness and taste, this little bit of heaven smells and tastes divine, it is also very simple to make.



Serves 4 

  • 1 small onion – diced
  • 1 red pepper – roughly chopped
  • 8 carrots – peeled and roughly chopped
  • 1 medium sized potato – peeled and cubed
  • 1 vegetable stock cube
  • Salt and pepper
  • 1ltr boiling water
  • A handful of parmesan cheese to serve



Step 1

Add a little sunflower oil and salt and pepper to a large saucepan. Add the onions and cook gently for 5 minutes until clear and fragrant. Add the chopped red peppers and stir through and cook for another 5-7 minutes.

Step 2

Add the chopped carrots and potatoes and stir through. Crumble the veg stock cube over the top of all the veggies and give it a good mix.

Step 3

Finally, add the boiling water, give it a good stir and leave it on a low heat for about 40-45 minutes or until everything is soft.

Step 4

Remove the pan from heat and blend the soup with a hand-held blender (or in a food processor)

Step 5

Season with more salt and pepper if desired.

Step 6

Ladle into bowls and add the parmesan cheese.


Enjoy with some nice crusty bread…

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