Roasted Red Pepper and Carrot Soup

Makes 7 servings, approx. 1 cup each

  • 1 tsp coconut oil
  • 4 cloves garlic, peeled, smashed and minced
  • 3 ounces onion, chopped (about 1/3 to 1/2 cup)
  • 20 ounces carrots (about 5 large, cleaned and cut into 2 inch lengths)
  • 3 cups stock of choice
  • 3 red bell peppers, roasted with skin and seeds removed
  • Salt and pepper to season
  1. Put coconut oil in large stock or soup pot on MEDIUM heat.
  2. Add the garlic and onions and saute till translucent and soft, taking care not to brown them.
  3. Add the carrot chunks and let cook about 5  minutes.
  4. Add the stock, cover the pot with a lid, and turn up heat till the stock comes to a boil. Turn heat down to LOW and allow to simmer 45 minutes.
  5. Add the roasted red peppers and any liquid from them to the pot, and heat through.
  6. Remove the pot from heat and allow to cool 10 or 15 minutes.
  7. Puree the soup with immersion blender till smooth.
  8. Season with salt and pepper.
  9. Serve warm with cream or yogurt to garnish, if desired.