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This light vegetable soup is distinguished by its delicate structure and piquant aroma. Although the dish is prepared using familiar products, the taste of the soup is very interesting because the peppers are pre-baked in the oven.

Step 1

Place the red bell peppers on a baking sheet and bake in the oven for 45 minutes. The peppers in the baking sheet need to be turned over periodically so that they bake evenly.

Step 2

Dice the onion and slice the garlic. Cut the carrots into large circles.

Step 3

Heat the olive oil in a saucepan and add the onion, garlic and carrots. Add the curry powder to the vegetables, mix all the ingredients and fry them, stirring, over medium heat for about 5 minutes.

Step 4

Add 100 ml of water and bay leaf to the pan. Simmer the ingredients for 5-7 minutes over medium heat until the water has almost completely evaporated.

Step 5

Remove the finished peppers from the oven, place them in a deep bowl and cover with cling film for 10 minutes. This is necessary so that the pepper pulp can be easily separated from the skin.

Step 6

Pour 1 liter of water into the pan and wait until the soup boils. Cover the pan with a lid, reduce the heat and cook the soup for about 10 minutes more. Then peel and seed the bell peppers. Chop the peppers coarsely and transfer them to the pan.

Step 7

Remove the bay leaf from the soup and puree the soup with an immersion blender until smooth. Add lemon juice and salt to taste.

Step 8

Divide the soup into serving bowls and add sliced leek, red bell pepper strips, ground black pepper and a few drops of olive oil to each. Enjoy!