Slow Cooker Carrot and Red Bell Pepper Soup

Slow Cooker Carrot and Red Bell Pepper Soup

Slow Cooker Carrot and Red Bell Pepper Soup

The original recipe came from Greg and Katharine over at Rufus’ Food and Spirit’s Guide but altered it to be a slow cooker recipe. Also, I hate blending things, so that didn’t happen. Actually, let’s be clear: I hate cleaning the blender. So I don’t blend things often. If you want to see a blended version, you can head over to Greg and Katharine’s recipe. It certainly does look lovely. They also take extra steps like roasting the bell peppers and making garlic-rubbed bread. I was looking for a time-saving recipe and I found one. So you won’t find any of those steps here. You’re going to have to check out their blog. Definitely worth doing if you’ve got the time. In retrospect, I realized that I now have a gas stove again and could’ve scorched the bell peppers on the range without heating up the oven, but it’s too late for that now. I’ll try it next time. This recipe was given the thumbs up by our friends’ teeny little wisp of a daughter Daisy, who got more of the soup on her delightful bird-printed shirt than she did in her mouth. Kudos for trying, Daisy! And kudos to Greg and Katharine for another winner.

Slow Cooker Carrot and Red Bell Pepper Soup
1 red bell pepper, diced
1 pound carrots, washed well and chopped into 1/2-inch pieces
2 leeks, sliced into little leek discs
3 tablespoons oregano
3 tablespoons butter
6 cups vegetable stock
1 cup heavy whipping cream

1. In a slow cooker set on high, melt the butter. Then add the red bell pepper, leeks and carrots. Cover and cook an hour.
2. After the hour is up, add in 1 cup of the vegetable stock, as well as the oregano and season with salt and pepper. Cover and let it sit 2 hours.
3. Add in the rest of the vegetable stock and let it sit 4 hours or till all the veggies are tender enough to crush with the back of a spoon.
4. Turn the heat to the lowest setting and mash the vegetables well, using a potato masher. Give the soup a good stir.
5. Add the heavy cream and stir well to combine. Replace the lid and let it sit another 15 minutes, or till the soup is warm through.
6. Serve hot, garnished with extra leek slices if wanted.

Jake wanted me to post this photo of carrots he was cooking on the stove from another day. He loves the colors.

Jake wanted me to post this photo of carrots he was cooking on the stove from another day. He loves the colors.

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