Carrot &
Pepper Soup
This soup is amazing! It can easily be doubled if you wish. If orange bell peppers are unavailable, red can be substituted. Serve soup with some good homemade bread as a light lunch, or as a starter.

Ingredients: (approximate amounts)

1 Tbsp butter
1 medium sweet onion
3-4 carrots
1 large orange bell pepper
1 Tbsp sherry or white wine
1/8 tsp each: thyme, rosemary, marjoram
2 cups water or stock
1/2 tsp each salt and black pepper
2 Tbsp creamed coconut or
1/2 cup coconut milkor
1/4 cup light cream
1/4 cup sour cream


Melt butter in the bottom of a heavy bottomed pan. Slice onion thinly and saute over medium-low heat, stirring occasionally until onions are soft. Peel (if desired) and coarsely chop carrots. Raise heat to medium-high and add carrots and herbs, stirring for 1 minute, then deglaze pot with sherry or wine. Add water or stock, cover, and simmer for 10-15 minutes or until carrots are soft. About halfway through add creamed coconut (if using).

Meanwhile, cut bell pepper into 6ths and place skin side up on a broiling pan. Broil 6 inches from heat source until skins start to blacken, about 10 minutes. Place in a paper bag and let steam for a few minutes. Then peal off the skins.

Put bell pepper strips in a blender along with the soup. Puree until very smooth. Pour back into pot over heat, and add salt and pepper, coconut milk or light cream (if using), and sour cream. Stir well.

Serves 2

All recipes © Katie Kelly
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