Best Bell Pepper Soup

Bright sunny red pepper soup is a great option for a healthy lunch. Boiling it in vegetable broth or water makes a lean vegan soup. Fans of a more satisfying dinner can cook it in meat broth.

Ingredients

• 6-8 pcs. red sweet pepper
• 2 cloves of garlic
• 1 bulb
• 2 carrots
• salt pepper
• 3 tbsp vegetable oil
• 2 tsp curry
• 2 bay leaves
• 1 - 1.5 st. water or broth

Directions

1. Wash the red bell pepper and place whole on a baking sheet or in a baking dish.
2. Put in a preheated oven and bake at 200 degrees. Bake for 15 minutes, then turn over and another 15 minutes on the other side. Dark scorched spots should appear.
3. Gently (do not burn yourself!) Transfer hot peppers into a tight bag or cover the form with foil. Set peppers aside to cool completely.
4. This is necessary so that the peppers are steamed and then it will be easy to remove the peel from them.
5. Finely chop the onion and garlic.
6. Peel the carrots and cut into small pieces.
7. Pour vegetable oil into a heavy bottomed saucepan and heat it up. Add onion, garlic and fry for three minutes.
8. Then add carrots and fry over low heat for a few more minutes (at this time you will prepare the pepper).
9. Peel the peppers from the stalk, seeds and peel.
10. Transfer the pepper to a saucepan, pour water (broth) so that the liquid covers the vegetables. Add salt, pepper, bay leaf and curry.
11. Cook over low heat until the carrots are cooked.
12. Purée the cooked vegetables with an immersion blender.
13. If the soup is thick, add boiling water or broth to it to the desired consistency and bring to a boil again.
14. Pour the prepared sweet pepper soup in portions into bowls and decorate it with sour cream or cream and herbs.
15. Bon appetit!