Jamie Oliver Carrot and Red Pepper Soup
Jamie Oliver’s Carrot and Red Pepper Soup is a vibrant, vegetable-based blended soup made using roasted red peppers, soft carrots, onions, garlic, and stock. Once simmered and blended, it becomes a silky, colourful dish that is both comforting and nutritious.
- Prep Time: 10
- Cook Time: 25-30 minutes
- Total Time: 7 minute
- Yield: Serves 4-6 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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- 500g carrots, peeled and sliced
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- 2 large red bell peppers, roasted or chopped
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- 1 onion, finely chopped
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- 2 garlic cloves, minced
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- 1 potato, diced (optional for extra creaminess)
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- 1 litre vegetable stock
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- 2 tbsp olive oil
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- 1 tsp smoked paprika (optional)
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- Salt and black pepper, to taste
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- Fresh herbs (parsley, basil, or chives) for topping
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- Lemon juice (optional) for brightness
Instructions
Roast the peppers until their skins blister and char slightly, then peel and chop them for a deeper, richer flavour. If using jarred roasted peppers, simply drain and slice them.
Heat olive oil in a large pot. Add the onion and garlic and cook until they soften and release their aroma, creating the base of the soup.
Stir in the sliced carrots and diced potato. Let them cook for a couple of minutes so they start absorbing flavour from the aromatics.
Add the roasted peppers and pour in the stock. Stir in smoked paprika if using, which adds warmth and depth of flavour.
Bring everything to a gentle boil, then reduce heat. Simmer for 20–25 minutes until all the vegetables are soft and tender.
Blend using a hand blender or countertop blender until completely smooth. Add extra stock if you prefer a slightly thinner consistency.
Taste and season with salt, pepper, and a squeeze of lemon juice to brighten the flavours.
Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of paprika
Find it online: https://jamieolivereats.uk/carrot-and-red-pepper-soup/