Carrot Soup

Ingredients

• 3 large carrots (peeled and roughly chopped into 1-inch pieces)
• 6 medium Roma tomatoes (halved)
• 1 large yellow onion (quartered)
• 1 large red bell pepper (quartered, with stems, seeds and ribs removed)
• 3 cloves garlic (peeled)
• 2 tablespoons olive oil (plus extra for garnish)
• 2 teaspoons salt
• 1 teaspoon black pepper (freshly cracked )
• 1/4 teaspoon red pepper flakes
• 4 cups vegetable broth (or chicken broth)
• 2 tablespoons tomato paste
• 1 teaspoon heavy cream (or coconut cream)
• 1/2 teaspoon olive oil
• 1 sprig basil (chopped )
• 1 pinch red pepper flakes

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Add the 3 large carrots, 6 medium Roma tomatoes, 1 large yellow onion, 1 large red bell pepper, and 3 cloves garlic to a baking sheet.

3. 3

   Drizzle with 2 tablespoons olive oil, 2 teaspoons salt, 1 teaspoon black pepper, and ¼ teaspoon red pepper flakes and toss to coat the veggies in the oil.

4. 4

   Roast the vegetables for 45 minutes until fork-tender.

5. 5

   About 10 minutes before the vegetables are done cooking, place a pot over medium heat and warm the 4 cups vegetable broth.

6. 6

   Working in batches, transfer half of the vegetables to a blender.

7. 7

   Add half the broth and 2 tablespoons tomato paste, and blend until smooth (about 1 minute).

8. 8

   Transfer the mixture to a saucepan. Repeat this process until everything has been blended together.

9. 9

   Ladle the soup into bowls and garnish with 1 teaspoon heavy cream (or coconut cream), a drizzle of ½ teaspoon olive oil, 1 sprig basil, and additional 1 pinch red pepper flakes if you like extra heat.