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Carrot and roasted pepper soup

Gino D'Acampo from Great Food Live
Gino D'Acampo's smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese

Carrot and roasted pepper soup

Method

1. In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.

2. Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.

3. Slice a baguette to 2 centimetres thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.

Comments add a comment

Bonkers&co | Posted 25-Apr-08

I have made this soup for a few dinner parties now and everyone has loved it and asked for recipes. I would recommend everyone try it! x

Serves: 6

Prep: 20 min
Cook: 35 min

Ingredients
150g leeks, chopped
300g Carrots, sliced
50g salted Butter
300g roasted red peppers, skinned and seeds removed, sliced
1 litre vegetable stock
100g Soured cream
salt and pepper, to taste