Roasted Carrot & Red Pepper Soup

Name: Roasted Carrot & Red Pepper Soup
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 4
Ingredients: 5 cups vegetable broth; 2 tbsp. olive oil; 2 cups Bunch Carrots; 16 oz. jar roasted red pepper; 1/2 cup tomato paste; 1 tsp. smoked paprika; Thinly sliced Red Radishes; Chopped Cilantro; Pumpkin seeds, to garnish; Ground pepper, to taste

Roasted Carrot & Red Pepper Soup

Cooking Times

Ready in: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

5 cups vegetable broth
2 tbsp. olive oil
2 cups Bunch Carrots
16 oz. jar roasted red pepper
1/2 cup tomato paste
1 tsp. smoked paprika
Thinly sliced Red Radishes
Chopped Cilantro
Pumpkin seeds, to garnish
Ground pepper, to taste

Directions

1. Peel and dice carrots. 2. Heat a large soup pot over medium heat and add the olive oil. Once warm, add the carrots and cook for 5 minutes. 3. Add the jar of roasted red pepper, smoked paprika, tomato paste and a pinch of ground pepper and mix together thoroughly. Add the vegetable broth, bring to a boil, then reduce heat to low. Let simmer for 30 minutes or until the carrots are tender. 4. Using a handheld immersion blender, blend the soup until smooth. Transfer the soup into serving bowls and garnish with radish slices, chopped cilantro, pumpkin seeds and fresh ground pepper to taste. Enjoy!