This soup is delicious (with or without the spice) and tastes great whether hot or cold. It’s such a versatile recipe to enjoy all year long.
- 2 red peppers cut in large slices
- 2 cups of chopped carrots
- 1 full garlic bulb
- 3 tbsp olive oil
- 1 sweet onion, chopped
- 4 cups chicken (or vegetable) broth
- ¼ tsp cayenne pepper (reduce this amount to make it not as spicy)
- 1 tsp smoked paprika
- salt and pepper
- Chop the top of the entire garlic bulb to expose the cloves inside, place on baking sheet with peppers. Drizzle about 2 tablespoons of the olive oil on the pepper and garlic along with some salt and pepper to taste. Then wrap the garlic in tin foil and place back on baking sheet. Set oven to 375 degrees F and roast for about 30-35 minutes.
- Heat a tbsp of olive oil in a deep pot on medium heat. Add chopped onion stirring often for about 3 minutes until onion is starting to brown. Add broth then bring to a boil. Add the carrot and simmer for 10 minutes covered. Add roasted pepper, and garlic. Add garlic by squeezing each glove out of the peel. Add the cayenne pepper, and smoked paprika.
- Turn down the heat and simmer on medium-low for about 10 minutes or until the carrots are soft.
- Remove vegetables with a bit of liquid in batches into a hand blender bowl and puree. Add pureed vegetable back into the pot with the stock. Season as needed with salt and pepper and simmer an additional 5 minutes.
Nat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.