This is a great soup for late season capsicums, all those funny small shaped ones.
Capsicum & Carrot Soup
Ingredients
- 400 gm capsicums - chopped
- 100 gm onion - chopped
- 2 tbsp olive oil
- salt & pepper
- 3 large cloves garlic - crushed
- 1 tsp cumin seeds
- 1 tsp grated fresh ginger
- 200 gm carrot- peeled and chopped roughly
- 1 tsp raw sugar
- 1/3 cup white wine
- 1/2 cup tomato puee
- 150 ml cream
- sour cream to serve
Instructions
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Heat oil in large frypan over low heat, add capsicum, onion, garlic, ginger, and cumin seeds, season to taste. Saute until soft, at least 15 mins.
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Meanwhile simmer carrot pieces in 3 cups water until beginning to soften. Drain and KEEP Water.
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Once vegetables are soft, add carrot, sugar, wine, tomato puree, and a cup of the carrot water. Simmer over low heat for 30 minutes, adding more carrot water as required. Cool slightly.
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Blend or process soup in batches until smooth, add more water if needed to gain consistency required. Return soup to heat, add cream and stir until hot.