Carrot and Sweet Pepper Soup
A light and creamy vegan soup, lightly flavoured with dill. Fresh and easy vegetable soup.
Servings: 4 servings
Calories: 198kcal
Ingredients
- 3 tbsp. olive oil
- 1 sweet white onion roughly chopped
- 3 large carrots peeled and roughly chopped
- 1 medium sized white potato peeled and chopped
- 1 cup sliced sweet pepper - yellow or orange
- Salt and freshly ground pepper to taste
- 4 sprigs thyme leaves removed or 1 tsp. dried thyme
- 1 tbsp. honey
- 5 cups water
- 2 tbsp. chopped dill
- 1 tbsp. chopped Italian parsley
Instructions
- Heat oil in bottom of a dutch over over medium heat. Add onions and saute for 5 minutes or so, or until starting to be soften and become fragrant. Add carrots, thyme, potato, peppers, a pinch of salt, black pepper and water. Bring to a low boil, reduce heat and simmer until carrots and vegetables are tender, about 15 minutes.3 tbsp. olive oil, 1 sweet white onion, 3 large carrots, 1 medium sized white potato, 1 cup sliced sweet pepper - yellow or orange, Salt and freshly ground pepper, 4 sprigs thyme, 5 cups water
- Puree soup using an emersion blender or in batches in a food processor of blender. Return soup to pot, add more water if you desire a thinner soup, add honey, dill and parsley. Adjust seasonings if necessary. To serve sprinkle with fresh parsley and dill on top and with a nice chunk of crusty bread.1 tbsp. honey, 2 tbsp. chopped dill, 1 tbsp. chopped Italian parsley
Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 57mg | Potassium: 511mg | Fiber: 4g | Sugar: 11g | Vitamin A: 8858IU | Vitamin C: 64mg | Calcium: 53mg | Iron: 1mg
