We’ve been experiencing unseasonably cool weather this week. I’ve been making a lot of healthy summer salads for the family, but today I decided to switch it up a bit and prepare a big pot of hot soup.
I used the remaining freshly picked carrots from our garden and roasted red bell peppers as the main flavorings in the soup. To ensure that it remained healthy and well-balanced, I added well-known French beans called flageolet beans. They resemble large, pale green kidney beans and have a very delicate flavor with a starchy texture, which married perfectly with the velvety soup.
Servings: 6 servings
1¼ pounds baby carrots (or regular carrots)
3 red bell peppers, roasted, skinned, seeded, diced
1 red bell pepper, stemmed, seeded and chopped
2 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon palm sugar
2 cups vegetable broth (or water)
2 sprigs thyme
¼ teaspoon cumin seeds, freshly ground
½ teaspoon ground coriander
1½ teaspoons salt
½ teaspoon white pepper
¾ cup evaporated milk (or cream)
1 (14.1-ounce) can flageolet beans (see tips), drained and rinsed
¼ cup flat-leaf parsley, chopped
Cooking the carrots:
Trim the carrot greens and coarsely chop them.
In a small pot, add the carrots, sugar (if used), ground cumin, ground coriander, thyme and 2 cups vegetable broth. Cover and bring to a boil and reduce the heat to a gentle simmer. Cook for about 30 minutes. Once the liquid evaporates, check doneness (add more broth or water if the carrots aren't fully cooked). Remove and discard the thyme.
Transfer the carrots to a blender. Add the roasted peppers, milk (or cream) and pulse until smooth and lump-free. Season with salt and white pepper. Strain the mixture through a medium-mesh sieve.
For the flageolet beans: In a small pot, add garlic and cook until fragrant. Add the chopped red bell pepper and the flageolet beans and cook for 3 minutes. Season with salt and pepper. Add parsley and remaining vegetable broth. You can increase or decrease the quantity of liquid, depending on how thick you want the soup.
Bring the liquid to a boil, reduce to a simmer and cook for 20-30 minutes. Add the carrot and bell pepper mixture. Mix well. Adjust seasoning.
Roasting bell peppers is fairly simple. Wash the bell peppers, pat dry, then brush with oil. Place a grill on your stove, then char all the skin of the bell peppers. Wrap in aluminum foil. Let cool for about 10 minutes. Wash the bell peppers under running water, the skin will come right off. Seed, then dice them.
You could replace flageolet beans with red kidney beans, lentils or garbanzo beans.
I don't add too much cumin because I use freshly ground cumin and the flavor is very strong.