Carrots, red onion, and red bell pepper are roasted, and then blended with rich, warming spices and vegetable stock. The result is a delicately sweet and savory soup to be topped with your choice of aleppo pepper, homemade croutons, greek yogurt, lemon zest, you name it. The possibilities are endless.
Creamy Roasted Carrot and Red Pepper Soup
Makes about 6-8 servings
1 red onion, chopped into 2-inch chunks
1 red bell pepper, deseeded and chopped into 2-inch chunks
5-6 carrots, peeled and chopped into 2-inch halves
2 tbsp extra virgin olive oil
1/2 tsp chili flakes
sea salt and freshly ground black pepper, to taste
1 clove garlic (optional), minced
1 tbsp brown sugar
1 tbsp sweet paprika
1/2 tbsp smoked sweet paprika
1 tsp ground ginger
1/4 tsp cayenne
1 tbsp tomato paste
1 quart vegetable stock
juice of 2 lemons
Suggestions for serving: any mixture of aleppo pepper (pictured), hemp hearts, flax seed oil, greek yogurt, fresh chives, or lemon zest
Preheat oven to 350 degrees Fahrenheit. Place red onion, bell pepper, and carrots on baking sheet and drizzle with olive oil, chili flakes, sea salt, and black pepper. Roast for about 20 minutes, redistributing halfway through. Place roasted veggies in a large pot on medium high and add garlic, brown sugar, paprikas, ginger, cayenne, and tomato paste, stirring to coat. Pour in vegetable stock and cover until bubbling, then reduce to a simmer for about 10 more minutes. Turn off heat and let cool for about 15-20 minutes before pureeing with a handheld blender, until smooth and creamy. Stir in lemon juice, then serve with any of the listed toppings.
this is sacred space 