You could add cream to the soup but I prefer to add milk. It adds flavor and is perfect for soup in summer.
You will need (4 servings)
2 red peppers
1 tbsp. butter
1/3 medium onion, prefarably red, but others will work too
1 medium carrot
1 clove garlic, minced
1 tbsps tomato paste
1 tsp. paprika
1 2/3 cups broth or water
salt and pepper
Roast the bell peppers. I do it on the stove top. I stick a fork in the pepper and place it directly over the heat. I turn it around to char the skin evenly. When done I wrap it in aluminium foil and keep it aside for at least 15 minutes.
Meanwhile, dice the onions. Heat the butter in a pan and add the onions. Saute until cooked and semi transparent.
Unwrap the roasted bell peppers and rub the skin off. It should come off easily.
Leave a few charred pieces of skin on the pepper. It adds a smoky flavor to the soup. Dice the peppers and the carrots.
Add all the ingredients except the milk to the pan.
Bring the mixture to a boil, lower heat and let it simmer until the carrots are cooked.
Turn off the heat and allow the mixture to cool. Puree in a blender. Return to the pan and bring to a boil. Lower heat and add the milk. Let it simmer without coming to a boil for ab
This is my entry for week one, day three of BM #66 for the theme 3 Vegetable that are fruit. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#66.