Roasted Red Pepper and Carrot Soup (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Roasted Red Pepper and Carrot Soup.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Roasted Red Pepper and Carrot Soup then you might like to try one of my other light bites recipes:
- Treat yourself with my Chutney Sausage Rolls (Gluten & Dairy Free)
- Go traditional with my Spicy Prawn Soup (Gluten & Dairy Free)
- Have a vegetarian salad with my Lemon and Herb Pasta Salad (Gluten & Dairy Free)
- Have some waffles with Potato Waffles (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
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Ingredients
- 4 red peppers (quartered and deseeded)
- 2 medium sized onions (diced)
- 2 garlic cloves (minced)
- 1/4 tsp chilli flakes
- 3 tsp oregano
- 450 g carrots (diced)
- 950 ml vegetable stock
- salt and pepper for seasoning
Instructions
- 1 Preheat the oven to 200 oC
- 2
Place the quartered peppers in a casserole dish, drizzle with a little olive oil and season with salt and pepper- 3
Roast in the oven for 25 minutes or until tender- 4
Place a drizzle of olive oil in a large saucepan over a medium heat- 5
Saute the onions, garlic, chilli, oregano and carrots for 5 minutes- 6
Stir in the roasted peppers and stock- 7
Bring to the boil and simmer for 20 minutes- 8
Season with salt and pepper- 9
Blitz in the blender until smoothsoup - 2