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Creamy Carrot and Pepper Soup

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

Ingredients

for 4 servings
cup butter
1 tablespoon Oil
2 Leeks (sliced)
2 potatoes (chopped)
2 sticks Celery (chopped)
2 carrots (chopped)
1 yellow Bell pepper (chopped)
4 cups vegetable stock
1 bay leaf
salt
peppers
½ cup cream (48% fat)
1 tablespoon chopped thyme
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Preparation steps

1
Heat the butter and oil in a large pan and cook the vegetables slowly over a low heat for about 5 minutes until softened.
2
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.
3
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.
4
Reheat gently and stir in the cream and thyme, but do not boil.
5
Pour into serving bowls and serve with sliced baguette.