Roasted Capsicum and Carrot Soup with Cheese Pockets
Serves 3-4 people
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650g/1.4 pounds red capsicum
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300g/10.5 ozs carrot
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2 red onions
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3 cloves garlic
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6 cups vegetable stock
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50ml/1.7 fl. oz. cream (optional)
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Approximately 200g/7ozs. cheese of your choice (remember the more cheese the merrier ;) ) cut into cubes.
You will also need a stick blender, blender of food processor.
Step 1 - Preheat oven to 200c/400F. Remove the seeds and green top of the capsicum and slice up the capsicum - you don't have to slice it as much as I did as it will all get blitzed up together. Add chopped up carrot, peeled and quartered onion. Roast for 1 hour. Add garlic in it's skin after 30 minutes baking.
Step 2 - Allow to cool slightly. Heat up stock in a large saucepan and add the capsicum, carrot and onion. Peel garlic out of its skin and add this along with the teaspoon of sugar. Heat up and simmer for 15 minutes and then process in blender or food processor-be careful it will be hot so you may want to cool it a little. Once processed, put back on the stove to keep warm and add in cream here if you are using it.
Step 3 - Heat serving bowls and ladle into bowls while piping hot. Drop cheese cubes into hot soup and wait for a few minutes while cheese starts to melt and then serve.