Roasted Red Pepper & Carrot Soup
This soup is simple and healthy with a smooth texture and deep, rich flavor. Carrots and red peppers are rich in vitamin A and C for boosting immunity. Vitamin B6 to improve mood and boost energy. Fiber and potassium aid digestion and important for blood pressure control.
- Blender or Food processor
- 4 large carrots, peeled and chopped
- 2 large red bell peppers, deseed, and cut into 4 pieces
- 1 small yellow onion, cut into large pieces
- 3 cloves garlic, sliced
- 2 tablespoons butter
- 2 bay leaves
- 3 cups vegetable stock
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil, minced or 2 teaspoons dry
- salt and pepper to taste
- fresh chopped chives and seasoned croutons (opitional)
- Broil red pepper for 5- 6 minutes until skin is blistered. cook and rotate until all sides are blistered and blackened. Remove from oven. Let the peppers cool, so you can peel the blackened skin. Shake and let them rest for 5-10 minutes. This will make it easier to remove the skin. Remove stem and seeds.Meanwhile, in a large saucepan, cook the carrots and onion in butter over medium heat until the onion is tender and translucent. Stir in the stock, garlic, lemon juice, basil, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Cool for 10 minutes. Remove bay leaves and discard.In a blender or food processor, puree carrot mixture and roasted pepper in small batches. Return to the pan, heat through. Serve immediately and top with chives and croutons.