Roasted Red Pepper Soup

Mmm Mmm I love the smell of soup in the morning, it smells like victory!

Oh wait, no, it doesn't, it smells like Roasted Red Pepper Soup.

I wanted to make roasted pepper soup, and I wanted to use green peppers (because it's St Patrick's Day) but I think red peppers have a much sweeter taste, which would be better as soup. I had a little taste of the soup (it's only 9 in the morning!) and I can't wait to eat it for dinner.

Ingredients


3 red peppers
2 cloves of garlic
1 very large carrot
1/2 a large sweet potato
1 stalk of celery
1 onion
4 cups of veggie broth (I used low sodium)
2 tomatoes
1/2 tsp of thyme
black pepper


Method

Roast the red peppers by cutting them in half and cooking them in the oven under the broiler until the skin is blackened (not too blackened, apparently its carcinogenic). Pop the cloves of garlic out of their skins and place alongside the peppers to roast.

Heat 1 tsp of olive oil in a large soup pot on the stove

Chop the rest of the veggies, and put them all except the tomatoes in the pot, stirring often. Leave them there until to "sweat". That's right you want sweaty veggies.

Keep checking the peppers, turning them to evenly cook them

Once they're nice and roasty, peel off the skins and remove seeds, chop and add the the pot.

Let them all cook together until the carrots and potatoes are soft

Add the tomatoes, cook until everything's soft.

Then, using a hand blender (or let it all cool and put in whatever blender you use) blend it all up!

Add the thyme, and the black pepper.


Enjoy!