Carrot, Coriander and Roasted Red Pepper Soup

Preparation time: 20 mins Cooking time: 45 mins Serves: 4


This particular recipe is a great winter warmer - the thickness of a good, British winter soup, but with a Moroccan twist to it along with the sweetness of the peppers. It's very low in fat, too, making ideal for post-Christmas calorie-controlled diets!


  • 8 medium carrots
  • 2 red peppers
  • 1 Large onion, diced
  • ½ teaspoon cumin
  • ¼ teaspoon fenugreek
  • 2 tablespoons chopped Flat Leaf Parsley.
  • 1 tablespoon chopped Coriander leaves (can be adjusted to taste)
  • 1½ pints (850ml) of vegetable stock (stock cube or fresh)*
  • Salt and Black pepper to taste
  • *I’ve made this recipe by using stock cubes as it saves time, but fresh can be used by all means.


  1. Wash and place the whole peppers onto a baking tray and place in preheated over on Gas mark 7 (220C or 425F), turning occasionally for about 10-15 minutes, or until the skins start to blacken.
  2. Bring a kettle of water to the boil, enough to make 1½ pints of vegetable stock.
  3. Meanwhile, place the diced onion into a large pan along with a ¼ pint water and bring to the boil. Cover and leave the onions to sweat and ˜fry in their own juices for a few minutes.
  4. Once the kettle has boiled, make the stock in a large jug, according to the supplied instructions. When you hear the onions starting to fry, pour a little (about 4 tablespoons) of stock into the pan. Add the sliced carrots at this point.
  5. When the carrots start to soften, add the remainder of the stock, with some salt and black pepper to taste.
  6. Add the coriander leaves and half of the flat leaf parsley.
  7. Add the cumin and bring the pan to the boil. Once boiling, reduce the heat, cover and simmer until the peppers are ready to be added.
  8. When the peppers are done, remove from the oven and remove the skins, de-seed and remove the stalks. Dice the pepper and add to the pan.
  9. Simmer for twenty minutes and then turn off the heat and allow to cool.
  10. Once cooled, transfer the mixture to a blender or food processor and blend until a thick soup. Once blended, add the remainder of the chopped parsley.
  11. Heat to serve, or the soup can be even be frozen.

© 2007 Simon Neale


Soup  · Starter  · Winter

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