Can I make soup roasted yellow bell pepper and carrot in advance?

Yes, you can make the soup in advance and store it in the refrigerator or freezer.

Can I also make the pesto of sun-dried tomatoes without pine nuts?

Yes, if you don't want to use pine nuts, you can replace them with almonds or walnuts, for example.

What is a nice side dish with the soup roasted yellow bell pepper and carrot?

A piece of crusty bread or a fresh salad pairs well with this roasted yellow pepper and carrot soup.

Roasted bell pepper and carrot soup with homemade pesto

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40min

•

Easy

This easy and delicious soup of roasted vegetables is the perfect vegetarian recipe for cold days. The combination of oven-roasted vegetables, aromatic herbs, and a fresh, homemade pesto creates a true taste sensation. Quick, healthy and packed with vitamins: this is comfort food at its best.

Ingredients

What do you need?

Quantity: 4P

Soup
2 tbsp extra virgin olive oil
3 large yellow bell peppers
1 bunch young carrots
2 sweet onions
2 cloves garlic
1 tsp turmeric
pepper
1 tsp curry powder
1.5l chicken or vegetable broth

Pesto
150 g soft sun-dried tomatoes
2 tbsp toasted pine nuts
1 handful Parmesan flakes
100 ml extra virgin olive oil
black pepper
Juice of 1 lemon

Garnish
10 radishes, sliced

2 tbsp extra virgin olive oil
3 large yellow bell peppers
1 bunch young carrots
2 sweet onions
2 cloves garlic
1 tsp turmeric
pepper
1 tsp curry powder
1.5l chicken or vegetable broth

150 g soft sun-dried tomatoes
2 tbsp toasted pine nuts
1 handful Parmesan flakes
100 ml extra virgin olive oil
black pepper
Juice of 1 lemon

10 radishes, sliced

Make it veggie!

This recipe is vegetarian!

Preparation method

How do you make this?

Soup: Wash the bell peppers, peel the carrots and onion.

Chop them roughly and spread them on a baking sheet.

Make a mixture with olive oil, finely chopped garlic, turmeric, and curry. Pour over the vegetables and mix.

Roast for 20 minutes at 190°C.

Transfer the roasted vegetables to a large pot.

Moisten with the broth.

Simmer for another 5 minutes and then blend.

Taste and season if necessary.

Pesto: Finely chop the tomatoes, parmesan, and nuts.

Mix with the oil, lemon, and pepper.

Tips

Don't roast the vegetables too close together for extra caramelisation.
Add a splash of cream if you want it even creamier.
You can also use the pesto as a dip or spread it on bread.
Storage
Refrigerator: up to 3 days, covered
Freezer: up to 3 months (freeze without radishes and pesto)
Reheating: gently reheat on the stove, add some extra broth if necessary