Roasted Red Pepper Soup
Vegetarian: undefined
Vegan: undefined
MAKES: serving
Ingredients
1/2 large onion (1 cup or a little over 1 cup)
2 bell peppers, red or orange (3 cups)
2 large tomatoes (4 cups)
4 med-large carrots (4 cups)
2-4 garlic cloves
1/2 tsp crushed red pepper flakes (less if you do not like spicy)
1/2 tsp paprika
2 tsp parsley
Salt - to taste
Pepper - to taste
2 bay leaves
1 can, lite unsweetened coconut milk
Directions
Preheat oven to 400 degrees F.
While oven is preheating, prepare vegetables. In a casserole or baking dish, add large chopped onion, bell peppers, and tomatoes. Small-medium dice the carrots and add them in. Add garlic cloves, peeled and whole, and seasonings.
Cover with tinfoil and add to oven for about 40 minutes to 1 hour or until vegetables (carrots) are fork tender.
Carefully remove from oven. Remove bay leaves. Carefully add vegetables and juice to blender or pot/bowl. Blend in blender or with a blender stick/ immersion blender.
Add the 1 can of coconut milk, blend again. Blend until smooth. Adjust seasonings if needed. Serve immediately or cool properly and refrigerate/ freeze for later.