Sweet and smokey, this delicious soup is full of deep flavors that will thrill your palate.

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Red Pepper and Carrot Soup Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 35 minutes

Total Time: 1 hour, 55 minutes

Ingredients

  • 2 Red Bell Peppers
  • 2 Tablespoons Olive OIl
  • 1/2Teaspoon Curry Powder
  • 1 Bay Leaf
  • 1 Onion, sliced
  • 2 Carrots, sliced
  • 4 Cloves Garlic, sliced
  • 1 Teaspoon Salt
  • 2 Tablespoons Lemon Juice

Instructions

  1. Preheat the oven to 350?F and place the bell peppers on a baking sheet. Roast for one hour, turning occasionally, until skin is wrinkled and blackened. Transfer to a bowl and cover with plastic wrap.
  2. Let cool completely then rub off the skins and remove the seeds.
  3. In a large saucepan over medium heat, heat the oil and add the curry powder and bay leaf. Cook for 10 seconds, then add the onion, carrot, garlic and a pinch of salt. Cover and cook for 10 minutes; onion should be translucent.
  4. Uncover and add four cups of water, bring to a boil then reduce the heat to medium-low and simmer. Cover and simmer for 25 minutes.
  5. Transfer to a blender, add bell pepper and puree until smooth. Add the lemon juice and pulse to combine.
  6. Serve and enjoy!

http://vegonline.org/vegetarian-recipes/red-pepper-carrot-soup-recipe/