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Roasted Red Pepper and Carrot Soup

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Soup is one of the best starters for a Seder meal because it is so easy and quick to serve, especially if you have a large crowd at the table. This recipe is a delicious, vibrant and tasty soup, which can be made in advance and uses readily available low-fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavor of the Mediterranean and provides a delightful change from regular carrot soup.


Preparation Time: 20 minutes; Cooking Time: 35 minutes plus 10 minutes for cooling.

Serves: 8 people



6 large red peppers – cut into quarters, seeds removed

3 tablespoons olive oil

2 onions – peeled and roughly chopped

Large bunch of fresh basil

4 cloves garlic – peeled and finely chopped

6 carrots – peeled and roughly chopped

5 cups vegetable or chicken stock

Pinch of sugar

Salt and freshly ground black pepper


Garnish: Sprigs of basil



1. Preheat the broiler to its highest setting.

2. Place the peppers on an oven tray and brush them with olive oil. Broil for about 10 minutes or until the skins have blackened and blistered.

3. Meanwhile, heat the remaining olive oil in a large deep saucepan. Sauté the onions, carrots and garlic for about 5 minutes. Add the stock, pinch of sugar and bring to a boil. Cover and simmer for 15 minutes or until the carrots are soft.

4. Remove the peppers from the broiler and immediately transfer to a dish and cover with plastic wrap. Leave for 10 minutes to cool.

5. Remove the skins from the peppers and roughly chop. Reserve one red pepper for garnish, but add the rest to the soup with the basil.

6. Simmer the soup for a final 5 minutes.

7. Liquidize half the soup to produce a semi-puree consistency. Return to the saucepan. Taste and adjust seasoning.


To serve the stylish way: Chop the remaining red pepper and sprinkle over the soup Garnish with sprigs of fresh basil.

Denise Phillips

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