ROASTED RED PEPPER AND CARROT SOUP

Name: ROASTED RED PEPPER AND CARROT SOUP
Ingredients: 4 red bell peppers, chopped; 1 red onion, chopped; 1lb cherry tomatoes; 1 head of garlic; 2 carrots, chopped; 1 sprig of rosemary; 1 sprig of thyme; 3 cups of vegetable broth; 1/2 cup of coconut milk; Salt and pepper to taste; Olive oil for roasting

Description: ROASTED RED PEPPER AND CARROT SOUP RECIPE: Ingredients: 4 red bell peppers, chopped 1 red onion, chopped 1lb cherry tomatoes 1 head of garlic 2 carrots, chopped 1 sprig of rosemary 1 sprig of thyme 3 cups of vegetable broth 1/2 cup of coconut milk Salt and pepper to taste Olive oil for roasting Instructions: 1. Preheat oven to 400 degrees F. 2. Chop and dice all of your vegetables as listed above. 3. Toss all of your vegetables with 1/4 cup of olive oil, salt, and pepper. 4. Spread the vegetables onto a baking sheet. 5. Roast for 30-40 minutes, or until tender. 6. Remove vegetables from oven and transfer to a blender with vegetable broth and coconut milk. 7. Blend until smooth. 8. Heat on stovetop if desired. 9. Serve with a dollop of coconut milk, a drizzle of olive oil, and fresh basil. Enjoy!

Ingredients

4 red bell peppers, chopped
1 red onion, chopped
1lb cherry tomatoes
1 head of garlic
2 carrots, chopped
1 sprig of rosemary
1 sprig of thyme
3 cups of vegetable broth
1/2 cup of coconut milk
Salt and pepper to taste
Olive oil for roasting

Instructions

Preheat oven to 400 degrees F.
Chop and dice all of your vegetables as listed above.
Toss all of your vegetables with 1/4 cup of olive oil, salt, and pepper.
Spread the vegetables onto a baking sheet.
Roast for 30-40 minutes, or until tender.
Remove vegetables from oven and transfer to a blender with vegetable broth and coconut milk.
Blend until smooth.
Heat on stovetop if desired.
Serve with a dollop of coconut milk, a drizzle of olive oil, and fresh basil. Enjoy!