Carrot and red pepper soup

Ingredients for Carrot and red pepper soup

Instructions for Carrot and red pepper soup

To prepare the Carrot and red pepper soup recipe, please follow these instructions:

-Carrots peeled and cut into large, coarse pieces (4-5 cm). -Peppers cut each into four pieces. -It's all spread out on baking pan, covered with wax paper, and put in the oven at 250 gr-is taken out when the vegetables have been black at the edges. -Onions cut into 1/4 and FRY in a pan until they are shiny and soft. -The baked vegetables and onions in the pan together with grøntsagsbouillon'en and boiled to the carrots are tender. -The entire wand blended into a thick puree or blend into a number of smaller portions in the alm. Blender, if a hand blender is not exhausted. -¼-½ TSP to taste with St. cinnamon and the juice of a lime. Baby possibly. to with more broth and season again, if soup wanted thinner. -Serve hot. Supplement just before serving may have occurred. with blanched vegetables of your choice (broccoli, celery el alia.) cut into bite-sized pieces.

Tips:
Number of persons and the addition of green can be used to evaluate according to whether the soup is to be used for a starter or main course.