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Creamy Carrot and Pepper Soup

Creamy Carrot and Pepper Soup
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312
calories
Calories
45 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
cup
1 tablespoon
2
Leeks (sliced)
2
potatoes (chopped)
2 sticks
Celery (chopped)
2
carrots (chopped)
1
yellow Bell pepper (chopped)
4 cups
1
½ cup
cream (48% fat)
1 tablespoon
chopped thyme
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Preparation steps

Step 1/5
Heat the butter and oil in a large pan and cook the vegetables slowly over a low heat for about 5 minutes until softened.
Step 2/5
Add the stock, bay leaf and a sprinkling of salt and pepper and bring to a boil. Cover and simmer gently for about 30 minutes until the vegetables are tender. Cool slightly and remove the bay leaf.
Step 3/5
Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan and season to taste with salt and pepper.
Step 4/5
Reheat gently and stir in the cream and thyme, but do not boil.
Step 5/5
Pour into serving bowls and serve with sliced baguette.