Cream of Red Pepper Soup
A velvety cream of red pepper soup with fennel, rosemary, paprika, and white miso, puréed smooth and topped with julienned carrots.
JapaneseVegetarianIntermediate30 minBy Northstar
Ingredients
Servings
4
- 1 tbsp olive oil
- 1 large red bell pepper, seeded and chopped
- 0.5 cup onion, chopped
- 0.3 cup celery, diced
- 0.5 cup potatoes, diced
- 0.5 tsp whole rosemary
- 0.5 tsp whole fennel seed
- 0.5 tsp Hungarian paprika
- 0.5 tsp salt
- 1/8 tsp white pepper
- 1 0.5 cup soy milk
- 0.5 cup water
- 2 tbsp white miso
- 0.5 cup julienned carrots
- 2 tsp parsley, for garnish
Instructions
- 1
In a large saucepan, sauté all vegetables except carrots in oil with seasonings for about 5 minutes.
- 2
Add water and soy milk. Cover and simmer about 20 minutes.
- 3
Add miso and purée in food processor until smooth.
- 4
Add carrots and return to pot. Cook on medium for another 5 minutes.
- 5
Garnish with parsley and serve.
Tags
soupcreamyfennelveganred peppermiso