There’s nothing like warm soup on a cold day. Let’s talk roasted red pepper soup as a final installment on the red pepper band wagon I’ve been on for quite some time now!
Just as a reminder if you missed that post, I highly recommend roasting your peppers in the BBQ. One, you’ll have your neighborhood salivating it smells so good outside; and two, it’s so much easier than doing it any other way. Then store them in zip-lock bags in the freezer and you’re on all set.
Roasted Red Pepper Soup
Ingredients: 2 carrots, 2 cloves garlic, 1/4 onion, 1 1/2 cups red peppers roasted, 3 cups milk (your preference), 1/4 tsp chili powder, 1 tsp paprika, 1 cup water.
Boil carrots, garlic and onion in 1 cup of water until all are soft. Combine with roasted red peppers and milk either in blender or puree with immersion blender. Keep the broth you’ve created to thin down the soup as required. Add spices and continue to cook until flavours combine to your liking.