Creamy Carrot and Red Pepper Soup Recipe {No Roast}
A super delicious cheesy carrot and red pepper soup recipe that you'll love! It can be made the soup maker, pan, slow cooker or multicooker.
Servings: 4 people
Calories: 227kcal
Equipment
Ingredients
- Cooking oil spray
- 5 large Carrots (600g)
- 1 Red onion peeled and diced
- 2 large red peppers deseeded and diced (250g) ½ lb
- 1 clove garlic
- 400 g Can of chickpeas drained (or chickpeas, kidney beans,
- 1 teaspoon fresh ginger
- 2 chicken stock cubes
- 1 tablespoon tomato puree
- 700 ml water (3 cups)
- Pinch Sea salt
- Pinch black pepper
- 80 g cheddar cheese (⅔ cup)
Instructions
- First, spray a large soup pot with cooking oil spray. Then fry the onions and garlic until softened.
- Add the ginger, salt, pepper and diced peppers. Then fry for 5 minutes while stirring.
- Add the stock, diced carrots, and chickpeas. Then cover with a lid and simmer over medium heat for 20-22 minutes until tender.Soup makers: transfer to the machine and select smoothSlow cookers: cook on high for 3-4 or low for 6-7 hoursInstant Pot: set on pressure cooker mode and cook for 6 minutes.
- Now add the cheese and blend with an immersion blender to a smooth consistency or use a food processor.Add a drizzle of lemon juice, and garnish with your favorite things like fresh herbs, toasted pumpkin seeds - whatever you fancy!
Video
Notes
- If using a 1.6L soup maker, add the stock last as you may need to adjust accordingly to reach the maximum line
- Try using the best quality you can as it will give the best results
- Add roasted carrots and peppers to the soup for a richer, sweeter taste, but it does take longer
- Save seasoning the soup until last for the most control if you have sensitive tastebuds
Nutrition
Calories: 227kcal | Carbohydrates: 32g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 965mg | Potassium: 1008mg | Fiber: 8g | Sugar: 12g | Vitamin A: 27237IU | Vitamin C: 100mg | Calcium: 238mg | Iron: 3mg