Roasted Pepper and Carrot Soup

Roasted Red Pepper and Carrot Soup Serves 4-6 Preparation time 15 minutes Cooking time 30 minutes   Various methods may be used for roasting peppers: under oven broiler, heat oven to 250 C / 500 F, or grilled.   3 large Red Peppers (quartered and deseeded) 10 Carrots (peeled and roughly chopped) 4 Tablespoons Olive Oil 2 Onions peeled and diced Pinch of ground Cinnamon 1.8 Liters Vegetable Stock Juice of 1 lime 4 teaspoons Creme Fraiche Paprika   Preparation 15 minutes Place peppers on flat pan and into the a very hot oven for 10 minutes. (Optional: Hot roasted peppers may have skin removed by placing them in a sealed container and after 10 minutes remove peel.) Peel onions and in large pan gently saute` the onion in 2 Tablespoons of olive oil for 10 minutes. Peel carrots Toss carrots and roasted peppers in 2 Tablespoons olive oil.   Cooking time 30 minutes Add the peppers and carrots to the onions with the cinnamon, salt and pepper to taste; toss together in pan.  Add stock and lime juice, bring to a boil, reduce heat and simmer for 20 minutes. With a ladle add vegetables to a blender and puree`, add back to soup and reheat for10 minutes.   Serve soup with a spoonful of Creme` Fraiche and pinch of paprika. Enjoy!!! Posted in Recipes