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Carrot, Orange and Red Bell Pepper Soup

Monday, February 14, 2011
Orange, Carrot and Red Bell Pepper Soup

Since...um... it happens to be Valentine's Day, I thought about making something red myself. Close your eyes and ta daaaaaa! Here it is, a beautiful soup, or rather - what am I saying? - a good cream of vitamins. Very much orange and very little red, I think that's what I see. But trust me, or at least let go of your fantasy. It's February 14th after all, and the world around us tells us that for one day we can all be romantic, dreamers and idealists.

And for those of you who don't want to undergo this orangy-pureed version of Valentine's Day, hold on, I have another gift ready. And now don't go around saying that your girl in the kitchen has a heart as hard as Borlotti beans:

Orange, Carrot & Red Bell Pepper Soup
for 4

carrots, net 600 gr.
red bell pepper, medium size 2
oranges 2
white onion, large 1
olive oil, salt, pepper, parsley, stock (or water)

Peel carrots and cut them into thick slices. Clean red peppers, remove seeds and white membrane, and cut into pieces. Chop the onion and saute it in a couple of tablespoons of olive oil, then add the vegetables previously prepared, let them cook for few minutes, then cover with water or vegetable stock. Bring to boil and simmer for about 15-20 minutes, until vegetables are soft. Season with salt and pepper. Pour in the juice of two oranges and the grated zest of one (or a good pinch of orange powder). Remove from heat, puree everything with great pleasure using an immersion blender, and bring back to boil, adding more water or stock if needed to adjust the texture. Sprinkle with some chopped fresh parsley or, as I did here, with a spoonful of light pesto, made by blending a handful of arugula and few almonds, half clove of garlic, olive oil, salt and pepper.