Carrot and pepper soup with turmeric
A delicious winter carrot and pepper soup
A delicious wintery carrot and pepper soup with the spicy, warm flavour of turmeric powder.
Preparation
Finely chop the onion and garlic. Grate the carrot and slice it. Deseed the bell pepper and chop it roughly.
Heat the olive oil in a soup pot. Sauté the garlic and onion.
Add the carrot and bell pepper pieces and fry for 2 minutes over medium heat.
Mix the vegetable stock cube with the boiling water and add to the vegetables.
Simmer over low heat for 20 minutes.
Remove the pan from the heat, add the ground turmeric and puree with a hand blender until smooth.
Serve with freshly chopped parsley.
Ingredients
- 600 g bospeen, schoongemaakt
- 2 rode paprika’s
- 1 ui
- 2 tenen knoflook
- 2 tl Kurkuma gemalen
- 1 blokje groentebouillon
- 3 g verse peterselie
- 1 el olijfolie
- 900 ml kokend water
