How to make a Cream of Carrot Soup with Peppers, Lime Juice, Ginger and Parmesan Cheese

Enjoy this recipe for a  delicious cream of carrot soup with baked peppers, cheese, lime juice, and ginger! This is one of those fusion combinations you find on the west coast of the USA where there is a blend of Mexican, Asian and and Western flavours. Really interesting combination in my view – I tried a version of this not that long ago! 

Ingredients:

• 1 lb carrots, peeled and chopped
• 2 red bell peppers, halved and seeded
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: chopped cilantro, croutons, sour cream for garnish

Preparation:

1. Preheat the oven to 425°F (220°C). Place the pepper halves on a baking sheet and bake for about 20-25 minutes, or until the skin is charred and the peppers are soft. Remove from the oven and let cool.
2. While the peppers are baking, heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté until softened and fragrant, about 5 minutes.
3. Add chopped carrots and grated ginger and sauté for another 5 minutes, stirring occasionally.
4. Add chicken or vegetable broth to the pot and bring to a boil.
5. Reduce heat to low and simmer for about 20-25 minutes or until the carrots are soft and tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Return the soup to the pot and stir in the heavy cream and grated Parmesan cheese.
9. Squeeze the juice of one lime into the soup and stir to combine.
10. Remove the skin from the baked peppers and chop the flesh into small pieces.
11. Add the chopped peppers to the soup and stir to combine.
12. Heat the soup over medium heat until it is hot, stirring occasionally.
13. Season with salt and pepper to taste.
14. Serve hot with chopped cilantro, garden mint, croutons, and a dollop of sour cream on top. Try it with a few nuts too just for difference if you like.