Home » Soup » Roasted Red Pepper and Carrot Soup

Roasted Red Pepper and Carrot Soup

Pepper and Carrot Soup

Serves 4

4 red peppers, trimmed, diced

4 large carrots, trimmed, diced

2 cup water

10 cloves garlic, peeled, whole

1 small yellow onion, sliced in half moons

4 tbsp water

1 tbsp red pepper flakes

salt and pepper to taste

Directions

Pre-heat oven to 450 degrees. Place peppers, carrots, onion and garlic on baking sheet and drizzle with 4 tbsp water; bake for 45-60 minutes until skin of peppers are wrinkled and charred. Remove from oven and set aside to cool 20-30 minutes. Once cool place vegetables in blender, filling half way and add 1 cup of water per batch, blend until smooth. Continue until all vegetables and liquids are pureed. Mix all batched in large pot on the stove on high heat, stirring frequently. Once soup begins to boil, reduce to simmer for 5 minutes, add salt, pepper and red pepper flakes. Serve immediately.

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