Roasted Carrot And Red Pepper Soup

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  • 5 (1)
70 MIN
6 SERVING
Medium

PROTEIN

18 g

CARBS

126 g

CALORIES

1054 kcal

SUGAR

50 g

cholesterol

604 mg

FAT

8 g

Ingredients

Serving

carrot ( peeled and sliced into ½ )

900 g

onion ( sliced into ½ )

1 medium

red bell pepper ( cut into large chunks )

1 pepper

garlic ( papery skin removed and top end chopped off )

1 head

pepper

1/4 tsp, ground

salt

1/4 tsp

olive oil ( for roasting )

1 tablespoon

vegetable stock ( or chicken stock )

6 cup

ground coriander

1 tsp

olive oil

1 tablespoon

cayenne pepper

1/4 tsp

kale ( or carrot greens, chopped )

1 cup

basil ( chopped )

50 g

garlic cloves

2 cloves

olive oil

2 tablespoon

Roasted Carrot And Red Pepper Soup

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Instructions

Step 1

Preheat oven to 400 degrees.

Step 2

Place bell pepper, carrots, onion, and head of garlic on a baking sheet and sprinkle with olive oil, salt, and pepper.

Step 3

Roast veggies for 30-40 minutes until tender and lightly browned in spots. Watch carefully so they don't burn.

Step 4

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.

Step 5

Cook together for another 15-20 minutes until nice and bubbly.

Step 6

While soup is cooking, make the pesto. Toss all pesto ingredients into a food processor and pureé.

Step 7

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.

Day 19 of 40

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