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Categories:
sweet red bell peppers carrots olive oil onions cinnamon vegetable stock limes juice Creme Fraiche paprika
Viewed: 33 - Published at: 7 years agoIngredients
- 3 each sweet red bell peppers quartered
- 10 large carrots roughly chopped
- 4 tablespoons olive oil
- 2 large onions chopped
- 1 pinch cinnamon
- 3 pints vegetable stock
- 1 each limes juice
- 4 tablespoons creme fraiche
- 1 x paprika
Method
- Toss peppers and carrots in half olive oil and roast in hot oven for 10 minutes til peppers look charred.
- Saute onion in remaining oil for 10 mins.
- Add carrots and peppers to onions with cinnamon/ salt and pepper.
- Toss them together, then add the stock and lime juice.
- Bring to the boil, reduce heat and simmer for 20 minutes or until carrots are tender.
- Puree.
- Serve with spoonful of creme fraiche and pinch paprika.
