Roasted Carrot And Red Pepper Soup
Preheat oven to 400 degrees.
Place bell pepper, carrots, onion, and head of garlic on a baking sheet and sprinkle with olive oil, salt, and pepper.
Roast veggies for 30-40 minutes until tender and lightly browned in spots. Watch carefully so they don't burn.
When veggies are tender, place them in a large stockpot with the remaining ingredients and pureé with a stick (immersion) blender. Alternately, you can use a blender to pureé ingredients and then transfer them to the pot.
Cook together for another 15-20 minutes until nice and bubbly.
While soup is cooking, make the pesto. Toss all pesto ingredients into a food processor and pureé.
Serve piping hot with pesto on top. Can also place a dollop of plain Greek yogurt (or plain coconut milk yogurt) on top.
Notes: Leftovers can be refrigerated or frozen.
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