Roasted Carrot and Red Pepper Soup

Warm soups are my go-to meals as the weather gets colder. Warm soup with garlic bread or a sandwich is one of the best comfort food for cold winter evenings.

Ingredients:

• 2 cups organic Carrots, peeled and diced

• 2 table spoons avocado oil or sesame oil or olive oil.

• 4-5 large roasted red peppers ( Take red peppers, cut them in half, remove seeds, and stems, apply olive oil, lay them on parchment paper in a baking tray, and roast them at 400 degrees F for 15-20 minutes or till peppers develop black spots)

• ½ cup tomato paste

• 1 tsp paprika

• Freshly ground pepper, to taste

• 5 cups vegetable broth

• Cilantro, chopped

• Pumpkin seeds

• Sour cream

Method:

Heat a large soup pot over medium heat and add the avocado oil or sesame oil or olive oil. Once it’s warm, add the carrots and cook for 5 minutes.

Add the roasted red peppers, tomato paste, paprika, and pepper; mix together thoroughly. Add vegetable broth and bring to a boil, then reduce heat to low. Let simmer for 30 minutes or until carrots are tender.

Using a handheld immersion blender, blend the soup until smooth. Ladle the soup into serving bowls. Garnish with chopped cilantro, pumpkin seeds, sour cream, and pepper to taste. Makes 4 servings.