Roasted Red Pepper, Carrot and Beet Soup

Winter brings soup season. I love to make different kind of soup to warm the body in this wintery weather. I like thick soup which coats the spoon , watery soup not a big fan of it. Only Rasam is good for thin soup but otherwise always make thick soup. This soup has bright red color with the beet and carrot in it. You can roast the vegetables in oven or on the gas stove , its your choice.

Ingredients :

1 red roasted pepper
1 red roasted tomato
big piece of ginger (the more ginger it taste better)
3 carrot
1 medium size beet (peeled and cubed)
1 tsp. Garlic powder
salt to taste
1 8oz. can of Vegetable Broth
dash of tabasco
freshly cracked black pepper
chopped coriander leaves
few croutons

Method:

Roast the red pepper and tomato on gas stove.
Put it in plastic bag so its black skin come out easily.
In a big pan, add vegetable broth, cut carrots, ginger, beet
Boiled it for 8-10 minutes.
When its cold, add broth and vegetables in mixture along with red pepper and tomatoes.
Make a fine puree out of it.
Put all again in pot and warm it the soup.
Add salt, garlic powder, black pepper.
Boiled it for 5 minutes.
To serve , take a bowl , pour the soup , top it with coriander leaves, fresh cracked black pepper, tabasco and croutons.

Quick and healthy lunch is served.

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