Carrot & Sweet Pepper Soup

This soup is virtually fat free and has a clean fresh flavour; the lemon juice balances the sweetness of the peppers and the pinch of cumin adds depth. You can choose whether to use a liquidiser or food processor. I like to use a liquidiser for soup making as it is faster resulting in a really smooth texture.

As well as contributing to our five-a-day, the mixture of carrots and peppers gives us a boost of vitamin A which is important for vision and healthy skin.

Category:  Starters & Salads Vegetarian  - 


For 4 Serving(s)


  • 2 tbs olive oil
  • 1 onion, sliced
  • 1 red pepper, deseeded & roughly chopped
  • 1 yellow pepper, deseeded & roughly chopped
  • 500 g carrots
  • 1 liter stock (chicken or vegetable)
  • juice of 1/2 lemon
  • pinch of cumin
  • black pepper

Carrot & Sweet Pepper Soup Directions

  1. 1. Heat the oil in a large pan and cook the onions gently over a low heat for around 5 minutes to soften but not colour.
  2. 2. Add the red pepper, yellow pepper and carrot to the pan. Give a good stir to make sure all the vegetables are coated in the oil. Continue to cook, occasionally stirring for another 8-10 minutes.
  3. 3. Add the boiling stock, bring the pan to the boil and simmer, half covered for 20 minutes or until tender. Cool slightly.
  4. 4.Process to smooth in either a liquidiser or food processor. Add the lemon juice, pinch cumin and seasoning to taste. Check the consistency and if required add a little water to thin.