Empty My Fridge
AMAZING Roasted Pepper Soup Recipe to MAKE TODAY!
Ingredients
- Bell pepper3
- Sweet potato1
- Red onion½
- Carrot3
- Garlic4 pieces
- Rosemary
- Canned chickpea1 cup
- Salt1 tsp
- Pepperto taste
- Paprika½ tbsp
- Olive oil3 tbsp
- Vegetable broth4–5 cups
- Coconut cream2–3 tbsp
- Plate the soup and add on the veggie toppings
Instructions
- Preheat the oven to 375°F.
- Roughly chop the bell peppers and sweet potato and put them in a large bowl.
- Slice the red onion and roughly chop the carrots. Add them to the bowl with the unpeeled garlic, rosemary, chickpeas, salt, pepper, sweet paprika and olive oil.
- Toss everything to coat.
- Spread the ingredients on a baking tray and bake for 35 to 40 minutes.
- Remove the tray and discard the garlic skins; set some vegetables aside for topping.
- Blend the rest of the tray contents with the veggie stock, using more for a thinner soup or less for a thicker one, until smooth on high.
- Pour the soup into a pot and heat to the desired serving temperature.
- Serve the soup and top with the reserved vegetables, a drizzle of olive oil, freshly cracked pepper and a dollop of coconut cream.
Summarized from Yeung Man Cooking's video. Watch it for the details.
More recipes with
GarlicOnionCarrotBell pepperRed onionChickpeaSweet potatoCoconut cream
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