Select Page

Fabulous Recipes

www.fabulousrecipes.net

Carrot and Red Pepper Soup with Cheesy Triangles

Carrot and Red Pepper Soup with Cheesy Triangles

 Ingredients

 8 medium red peppers

3 tablespoons olive oil

4 medium onions, finely chopped

2 cloves garlic, crushed

½ teaspoon cumin seeds

6 medium carrots, chopped

1½ teaspoons sugar

2 cups dry white wine

1 cup water

300ml thickened cream

 

Cheesy Pita Triangles

 2 pita breads

½ cup grated mozzarella cheese

½ cup grated parmesan cheese

10g melted butter

 Method

 Quarter peppers, remove seeds and membranes, place peppers on oven tray. Grill peppers skin side up until skin blisters and blackens. Peel away skin.

Heat oil in pan, add onions and stir until soft. Add peppers and carrots, cook stirring until carrots start to soften.

Stir in sugar, wine, puree and water. Simmer uncovered until carrots are tender.

Blend or process soup in batches until smooth. Strain soup, return to pan and add cream. Heat but do not boil.

Top with cheesy pita triangles

 Cheesy pita triangles

Cut pita bread in half, and cut each half into 4 triangles. Place triangles on oven tray. Split triangles, fill with combined cheeses, brush with butter.

Grill until lightly browned all over.

Carrot and pepper soup can be made a day ahead. Pita triangles are best made close to serving.

 

  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
Share This