Roasted bell pepper cream soup vegetarian

Ingredients

• 700 g Vegetable stock, low sodium
• 60 ml Heavy cream
• 4 pcs Red bell peppers, whole
• 2 pcs Carrots, peeled and sliced
• 2 stick Celery stick, sliced
• 2 clove Garlic, minced
• 1 pcs Onion, peeled, chopped
• 4 tbsp Olive oil
• 3 tbsp Parsley, fresh, chopped
• 1 tbsp Cumin, ground
• 1/2 tsp Garam masala
• 1/2 tsp Salt, fresh ground
• 1 pinch Black pepper, fresh ground

Method

1. Preheat oven to 200°C.
2. Place the red bell peppers in baking dish and drizzle with 2 tablespoons olive oil; coating each bell pepper and roast until the skin starts to blacken on the top.
3. Turn the peppers on the other side and roast for 15 more minutes.
4. Once the peppers are roasted, cover with aluminium foil and place aside.
5. This step is important because this will help you peel the peppers easily.
6. After 30 minutes, peel the peppers, remove the seeds, and place aside, covered.
7. Add remaining olive oil in medium-sized pot and heat over medium-high heat.
8. Add in chopped onion and garlic. Cook for 3 minutes.
9. Add celery, carrots, and fresh parsley, reserving half tablespoon of parsley to garnish.
10. Cook for 3 minutes.
11. Add cumin along with garam masala; cook for 1 minute, stirring well.
12. Pour in the vegetable stock and add red bell peppers.
13. Bring the soup to simmer and continue simmering for 10-15 minutes or until carrots are tender.
14. Remove the soup from heat and purée using an immersion blender.
15. Stir in heavy cream and season with salt and pepper.
16. Serve the soup in soup bowls, garnished with fresh parsley.