Vegan Roasted Red Pepper and Carrot Soup

This vegan roasted red pepper and carrot soup is a flavorful and nutritious dish that is perfect for cooler weather. The sweetness of the roasted red peppers and carrots combined with the warm spices make this soup a comforting and satisfying meal.

Ingredients

• 4 red bell peppers, halved and seeds removed
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 4 cloves of garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 2 tbsp olive oil

Directions

1. Preheat the oven to 400°F. Place the red bell peppers on a baking sheet, cut side down, and roast for 20 minutes until they are charred and tender.
2. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they are soft and fragrant.
3. Add the carrots, roasted red peppers, vegetable broth, smoked paprika, cayenne pepper, salt, and pepper to the pot. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
5. Taste and adjust seasoning if needed. Serve hot with a drizzle of olive oil and fresh herbs on top.

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