This fresh homemade paprika soup, made with paprika of course but also carrot, is delicious as an appetizer or lunch
Cut the peppers into quarters, remove the seeds and ribs and cut into cubes. Peel the carrot and also cut into cubes. Chop the onion and finely chop the garlic. Heat the oil in a pan and fry the onion and garlic first and after about 5 minutes add the bell pepper cubes and carrot. Bake this for about 5-10 minutes more.
Cut the tomatoes into quarters and add to the vegetables. Add the paprika powder and fry for another 2 minutes.
Add the water and bring to a boil, then add the stock cube and stir well. Let the soup simmer for another 10 minutes until the vegetables are soft.
Puree everything with a stick blender. Season the soup with salt and pepper if desired. Stir the cream into the soup, reserving some for garnish. Season with additional salt and pepper if necessary.
Serve the soup and garnish with parsley and the remaining cream.
Source: Leukerecepten by leukerecepten-nl.
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