Making bell pepper and carrot soup in the slow cooker or pan

It's been a while since I posted a new delicious slow cooker recipe, but here's another one that is definitely worth making, the paprika carrot soup.

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Make sweet-pepper-carrot soup

We love tasty soup recipes at home and we eat at least once a week, but sometimes twice a meal soup. Sometimes with a sandwich, other times a thick filled soup. The paprika carrot soup I made this time has a wonderfully soft taste. The children also like it very much.

Want to learn how to cook? Check the cooking course by the Cooking University for more information .

Ingredients for the paprika-carrot soup (4-6 persons):

• 4 red pointed peppers
• 1 regular red and green pepper (can also be pointed peppers or other colors, it doesn't matter that much)
• 2 onions
• 3 large carrots (winter carrots are also possible)
• 5 smaller tomatoes
• 4 garlic cloves
• 1 liter of water
• 2 chicken stock cubes (actually for 2 liters)
• handful of fresh basil
• 1 tablespoon honey (I used honey with ginger from Melvita)
• 2 bay leaves

Make paprika-carrot soup in the slow-cooker

If you have a slow cooker, making this soup is really easy. I didn't pre-bake anything this time. Sometimes I do that when I have more time, but now I wanted to quickly finish the preparation of the paprika carrot soup.

• Cut all vegetables into larger pieces and place in the slow cooker
• Skin tomatoes and add to the slocooker
• Peel garlic cloves and just add whole
• Add water, stock cubes, honey and basil
• Put 2 bay leaves in a tea egg and add

Leave the slow cooker for at least 5 hours, but 8 hours is also okay, whatever is most convenient for you. Then take out the tea egg (don't forget!) and then run the blender through it. Your soup is ready. We like to eat this paprika carrot soup with a foccacia and some garlic oil.

ps… after pureeing I added a teaspoon of Maggie garden herb stock.

Make this delicious soup in the pot

If you don't have a slow cooker, you can of course also prepare the paprika carrot soup in the pan. For the best results, you have to stay close by and I would also fry things beforehand, so that the flavors come out better.

• Cut the vegetables into pieces
• Squeeze the garlic
• Skin the tomatoes
• Fry the vegetables and garlic gently in a wok for 15 minutes and then add the tomatoes
• Then add 1 liter of water and the stock cubes
• Add the bay leaves in a tea egg and let the soup simmer for another half hour
• Remove tea infuser
• Add basil and honey
• Pure the soup with a blender so that there are no pieces left, but you get a soft soup

Hint: If you would like the soup to be a bit creamier (we don't do that ourselves, I prefer the smooth, pure taste), then add a little herb cheese or mascarpone, for example, before you puree.