Soup of carrots, roasted peppers and coriander

Ingredients for 4 servings:

  • 250g carrots
  • 250g roasted peppers (preserved)
  • 100g onion
  • 50g celery
  • 30g flour
  • 30g olive oil
  • 20g cooking cream
  • salt, pepper and dry coriander to taste


  1. Clean and chop the onion, the celery and the carrots. Sprinkle them with the flour and fry them in the olive oil. Add 500ml of water and the chopped peppers. Cook until the ingredients become soft.
  2. Remove the pan from the stove, pour the cream and strain the soup. Season with salt, pepper and coriander, and serve.

Main ingredient : Roasted peeled peppers