Roasted Red Pepper Soup

Ingredients

• 5 red bell peppers (or sub 16-ounce jar roasted red peppers*)
• 2 tablespoons extra virgin olive oil (divided )
• 1 1/2 cups finely chopped yellow onion (about 1 medium-sized onion)
• 1 cup finely chopped carrot (3-4 medium carrots, peeled)
• 1/2 cup finely chopped celery (about 3 ribs)
• 3-4 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3-4 cups vegetable broth (3 cups for a thicker texture or 4 cups for a thinner texture)
• 1 cup coconut milk (full fat or light, if preferred )
• juice of 1 lemon
• salt & pepper (to taste)

Instructions

1. 1

   Preheat the oven to 400°F. Line a baking sheet with parchment paper and arrange the peppers on the baking sheet. Lightly oil the outside of the bell peppers using 1 tablespoon of the olive oil. Roast in the oven for 30-45 minutes, until softened and brown on the edges. Remove from the oven and allow to cool for 15-20 minutes, until cool enough to handle. *You can also skip this step if you rather use a jar of roasted red bell peppers. Be sure to drain them before adding to the blender. (also see notes below)

2. 2

   In a large pot, warm the remaining tablespoon of olive oil. Add the onion and cook for 3-4 minutes, until translucent. Add the carrot, celery, garlic, cumin and chili powder. Continue to cook for about 10 minutes, until vegetables have softened and spices are lightly toasted. Turn off heat and set aside.

3. 3

   Once the peppers are cool enough to handle, remove the stem, seeds and any dark pieces of the outer skin. Roughly chop the remaining roasted pepper and set aside.

4. 4

   In a blender, combine the cooked vegetables from the pot, chopped bell pepper, and vegetable broth. Blend until smooth. Pour back into the pot on the stovetop and bring to a simmer.

5. 5

   Once the soup is simmering, pour in the coconut milk and lemon juice. Cook until heated through. Taste test and add salt to taste. Serve warm and enjoy!