Carrot Soup with Grilled Peppers and Mimolette Cream

Name: Carrot Soup with Grilled Peppers and Mimolette Cream
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tbsp olive oil; 0.5 tsp salt; 700 g carrot; 1 x yellow onion; 6 clove garlic; 0.5 tsp black pepper; 1 tsp tomato puree; 10 g grated ginger; 0.5 tsp whole cumin seeds; 2 tbsp dry red lentils; 8 dl vegetable broth; 1 tbsp apple cider vinegar; 1 x lemon; 2 tbsp crème fraîche; 25 g mimolette; 2 tbsp chili oil; 2 x red bell pepper

av La Kompott

Servings

Carrot Soup with Grilled Peppers and Mimolette Cream

A really tasty, warming and simple carrot soup! Mimolette is one of my favourite cheeses, so I often have leftovers of it in my fridge, but you can use any mature cheese for this recipe. I rarely follow recipes strictly when making soups, if I have other root veggies that needs to be used, like sweet potatoes, beets or parsnips I love to use them in recipes like this. If i have chicken or vegetable stock it`s wonderful, but I often make soups like this with just water.

Ingredients

2 tbsp olive oil
½ tsp salt
700 g carrot
1 x yellow onion
6 clove garlic
½ tsp black pepper
1 tsp tomato puree
10 g grated ginger
½ tsp whole cumin seeds
2 tbsp dry red lentils
8 dl vegetable broth
1 tbsp apple cider vinegar
1 x lemon
2 tbsp crème fraîche
25 g mimolette
2 tbsp chili oil
2 x red bell pepper

Method

Preheat the oven to 220°C, grill. Cut the paprikas into quarters and remove the seeds. Place on a sheet pan with parchmentpaper and rub with olive oil on both sides. Sprinkle some salt on the "meaty" side before they are arranged with the skin side up. Bake for about 10-15 minutes or until the meat is soft and the skin has blackened. Use tongs to place the warm paprikas in a bowl. Cover with aluminum foil and let cool down completely before the peel is removed.
Peel the carrots and cut into small pieces.
Finely slice onion and garlic. Heat up olive oil in a large pot and sweat for about 10 minutes, or until the onion and garlic is soft and translucent. Season with a little salt and freshly ground black pepper.
Add tomato paste, grated ginger (regulate the amount to your liking) and cumin to the pot. Let simmer a couple of minutes more.
Rinse the lentils well and add them, the grilled peppers and the diced carrots to the pot.
Cover the vegetables with stock or water, add one tbsp apple cider vinegar, and boil until everything is soft. Mix until the soup is smooth with an immersion blender or normal blender.
Season with salt, black pepper and lemon juice.
Make the cheese cream: Grate the cheese. Heat up the crème fraiche in a small saucepan. Take the cream off the heat and whisk in the cheese so that is turns into a sauce. Season with salt and black pepper.
Plate the soup and top with the cheese cream and chili oil. Voila!