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AutumnRo asted Pepper, Beet, and Carrot Soup
Savory and soothing on a cool evening
5 red, orange, or yellow peppers
5 cloves of garlic
½-1 whole onion
6 carrots (four shredded with cheese grater. 2 chopped)
1 beet
2-2 ½ cup garbanzo beans
4-5 fresh tomatoes
6 cups (more or less) organic chicken or vegetable stock
Crushed Red Pepper and Herbes de Provence to taste
Olive Oil
Cumin powder if desired


1.Preheat oven to 425 degrees, and drizzle 2 to 3 tablespoons olive oil over decent sized baking sheet or roasting pan.

2.Wash and cut the peppers in half, discarding all inner membranes and seeds. Clean and cut in half three or four of the garlic cloves. Place peppers cut side down on oiled sheet, with half a garlic clove beneath them. Roast for 40 minutes, or until the skin puckers and begins to blacken in spots.

3. While peppers are roasting, chop onion, remaining garlic, 2 carrots, and the beet into quarter sized pieces (the size doesn’t matter so much – they’ll be blended later on). Set aside. (I like to leave the skins on – it adds nice flavor)

4. When peppers are ready, take out and set aside allowing them to cool. Drizzle olive oil in the bottom of a soup pot, and sauté the onions and garlic until beginning to brown or turn translucent. Add carrots, then the roasted peppers and garlic a bit later on. When sizzling, add the chicken stock, herbes de provence, red pepper, and bring to a simmer.

5.While soup is heating, sauté beet in olive oil and cumin until slightly cooked and beginning to brown (3-5 minutes). Add to soup.

6. Remove soup from heat, and allow to cool slightly before spooning it into the blender. You’ll have to blend portions of the soup at a time. The consistency should be so that soup is chucky, but flows out of the blender easily. After a portion is blended, set aside in large bowl. When all is pureed, return to pot, and return the pot back to the burner on low heat.

7. Add Garbanzo beans, shredded carrot, 4-5 freshly chopped tomatoes, and more seasoning if desired.

Delicious with fresh rye bread

Preparation Time: 1.5 hrs Serves: 7-8
Recipe Origin: Hungary
Submitted by:

United States
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