Roasted Bell Pepper And Carrot Soup With Tarragon And Pear Recipe Video
Ingredients
| Pear | 1 , peeled and chopped | |
| Onion | 1 , diced | |
| Olive oil | 2 Tablespoon | |
| Carrots | 4 , chopped | |
| Red bell peppers | 2 , chopped | |
| Garlic | 3 Clove (15 gm), chopped | |
| Vegetable broth | 6 Cup (96 tbs) | |
| Roasted pepper | 4 , chopped | |
| Pepper | 1⁄2 Teaspoon | |
| Sea salt | 2 Teaspoon | |
| Crushed red pepper | 1⁄2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Fresh tarragon | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 778 Calories from Fat 307
% Daily Value*
Total Fat 35 g53.5%
Saturated Fat 5 g24.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6299 mg262.5%
Total Carbohydrates 109 g36.5%
Dietary Fiber 31.4 g125.6%
Sugars 43.6 g
Protein 15 g30.9%
Vitamin A 1005.3% Vitamin C 623.1%
Calcium 51.3% Iron 69.6%
*Based on a 2000 Calorie diet
Directions
2. When the vegetables are done, remove the saucepan from heat and using a hand blender machine puree all the soup ingredients. While blending add the fresh tarragon leaves to the soup.
3. Ladle the soup in soup-bowl or little shot glasses. Top the soup with grilled cheese sandwich pieces.
Editors Review
Carrot soups are an all time favorite and the chef here adds a little twist to it by combining it with tarragon and pear to give that amazing sweet flavor. She even provides some quick serving tips to impress your guest! A worth watch video to see step by step instructions to make a mouth watering soup.Chef
