Roasted red pepper soup

Name: Roasted red pepper soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-6 servings
Cuisine: American
Ingredients: 6 large red bell peppers; 1 c onion, chopped; 2 large carrots, chopped; 1 c sweet potato, peeled and chopped; 2 clove garlic, minced; 4 c vegetable broth; 1 tsp salt; 1 tsp pepper; 1 Tbsp fresh basil, chopped; pinch cayenne pepper; 1 tsp red wine vinegar; 1/4 c coconut milk, unsweetened; olive oil

By Darci Juris
@keepitinthekitchen

Eat clean by creating your own roasted red pepper soup from scratch instead of buying the processed kind from the store. By eating clean, I mean that if you want to eat fresh, organic ingredients to stay healthy and reduce the amount of toxins and fat in your body, then you must focus on meals that are made from those types of ingredients, without the added creams or dairy, etc. You will love this super clean and healthy soup..... but if you need something more to please the family, add some garlic or cheesy bread for dipping.

Rating:

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Comments:

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Serves:

4-6 servings

Prep:

15 Min

Cook:

40 Min

Method:

Convection Oven

Ingredients

6 large

red bell peppers
1 c

onion, chopped
2 large

carrots, chopped
1 c

sweet potato, peeled and chopped
2 clove

garlic, minced
4 c

vegetable broth
1 tsp

salt
1 tsp

pepper
1 Tbsp

fresh basil, chopped
pinch

cayenne pepper
1 tsp

red wine vinegar
1/4 c

coconut milk, unsweetened
·

olive oil
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How to Make Roasted red pepper soup

Step-by-Step

Heat oven to 425 degrees F.
Cut the red bell peppers in half, de-seed and de-stem them.
Place peppers on a cookie sheet and spray or rub with olive oil.
Roast the peppers until the skins turn black (about 20 minutes).  
Remove from oven, and place in a bowl, then cover bowl with saran wrap. Let stand for about 10 minutes.
When ready (and cool enough to handle), uncover peppers and peel away the skin. Discard the skin, and place the peppers in a bowl and set aside. 
In a large pot, add 1 tbsp olive oil and heat over medium heat. Add the onions, carrots and sweet potato – sauté for about 5 minutes.
Add garlic and sauté a minute longer.
Add the broth and seasonings, bring to a boil, then reduce heat to simmer. Simmer for about 20 minutes, or until vegetables are tender.  
Remove from heat and add red wine vinegar, basil and roasted red peppers.
In batches, transfer to a food processor and blend. Transfer to serving bowl.
Add coconut milk and stir to combine.
Add any salt to taste, if needed.
Serve while warm (with cheesy, garlic bread....hehe)