Roasted Red Pepper Soup

This Roasted Red Pepper Soup is a vibrant, comforting dish that captures the essence of roasted vegetables with a velvety texture. Perfect as a starter or a light meal, it's both nourishing and satisfying.

Ingredients

• Red bell peppers - 2 large
• Olive oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 ml
• Coconut milk - 150 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - a handful, for garnish

Steps

1. Preheat your oven to 220°C (425°F).
2. Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet, skin side up.
3. Drizzle with olive oil and roast in the oven for 25-30 minutes, or until the skins are charred and blistered.
4. While the peppers are roasting, heat a pot over medium heat and add a splash of olive oil.
5. Sauté the diced onion, carrot, and celery for about 5-7 minutes until they are softened.
6. Add the minced garlic and cook for another 1-2 minutes until fragrant.
7. Once the peppers are done, remove them from the oven and let them cool slightly. Peel off the charred skins and chop the peppers.
8. Add the chopped roasted peppers to the pot, along with the vegetable broth, salt, and black pepper.
9. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
10. Blend the soup using an immersion blender or transfer to a blender until smooth.
11. Stir in the coconut milk and heat the soup gently for another 5 minutes.
12. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from red peppers, which support immune health.
• Contains fiber from vegetables, promoting digestive health.

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