This soup has a velvety thick texture and deep rich taste. The ingredients in this recipe are quite simple, but thanks to the baking of peppers, the taste is very interesting.
For the soup, it is not necessary to use red bell pepper, you can take yellow or orange, but the color of the soup will not be so saturated. I do not recommend using green pepper.
If you replace the water during cooking with vegetable broth, the soup will be even tastier.
Such a soup, like most mashed soups, behaves well when frozen.
Previously, for baking peppers, you need to preheat the oven to 175 gr C. Wash sweet peppers, put on a baking sheet and bake for an hour, sometimes turning over with tongs or two spatulas. After baking, transfer to a bowl, cover tightly with cling film and let stand for 10 minutes. The vapor formed under the film will help to easily peel peppers.
Onion and garlic for soup need to be chopped.
Cut the carrots quite large.
In heated olive oil, you need to lightly fry the curry powder, for about 10-20 seconds, until a pleasant smell appears.
Add onion and garlic, fry for 5 minutes.
Then add carrots and bay leaf. Cover and fry for 7-10 minutes.
Add 1 liter of water and wait until the soup boils. Then you need to cover the pan with a lid, reduce the heat to medium, closer to low and cook for 25 minutes. The soup should barely gurgle.
Peel slightly cooled peppers and seeds. Coarsely chopped.
Add pepper to the cooked soup, remove the bay leaf and puree with a blender until smooth. Add a little lemon juice and salt to taste.
When serving, soup in plates can be garnished with small pieces of fresh red pepper, sprinkle with chopped herbs and drizzle with a few drops of fragrant olive oil.