Roasted Carrot and Red Pepper Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Cuisine: Paleo, gluten-free, dairy-free
Serves: 4 servings
Ingredients
  • 1½ - 2 pounds carrots, peeled and sliced into ½" rounds
  • 1 medium onion, sliced into ½" rounds
  • 1 red bell pepper, cut into large chunks
  • 1 head garlic, papery skin removed and top end chopped off
  • salt and pepper
  • olive oil for roasting
  • 6 cups low sodium vegetable stock (or chicken stock)
  • 1 teaspoon ground coriander
  • ½ teaspoon pink himalayan salt
  • 1 tablespoon olive oil
  • ¼ teaspoon cayenne pepper
  • For the pesto:
  • 1 cup carrot greens (or kale), chopped
  • ½ cup basil, chopped
  • 2 garlic cloves
  • 2 tablespoons olive oil
Instructions
  1. Preheat oven to 400 degrees
  2. Place bell pepper, carrots, onion and head of garlic on baking sheet and sprinkle with olive oil, salt and pepper.
  3. Roast veggies for 30-40 minutes until tender and lightly browned in spots. Watch carefully so they don't burn.
  4. When veggies are tender, place in a large stockpot with remaining ingredients and puree with a stick (immersion) blender. Alternately, you can use a blender to puree ingredients and then transfer to the pot.
  5. Cook together for another 15-20 minutes until nice and bubbly.
  6. While soup is cooking, make the pesto. Toss all pesto ingredients into a food processor and puree.
  7. Serve piping hot with pesto on top. Can also place a dollop of plain greek yogurt (or plain coconut milk yogurt) on top.
Nutrition Information
Calories: 233 Fat: 11g Carbohydrates: 34g Sodium: 405mg Fiber: 8g Protein: 4g
Recipe by at https://www.cookingupclean.com/roasted-carrot-red-pepper-soup/