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Silky Roasted Red Pepper Soup is a delightful culinary creation that combines vivid flavors with a creamy texture, making it an irresistible choice for any meal. This comforting soup is not just a feast for the taste buds; it also boasts a range of health benefits, thanks to its rich array of nutritious ingredients. Red bell peppers, the star of this dish, are packed with vitamins and antioxidants, offering a delicious way to boost your immune system and overall health.

Silky Roasted Red Pepper Soup

Discover the rich and vibrant flavors of Silky Roasted Red Pepper Soup, a creamy delight perfect for any meal. This comforting dish combines roasted red bell peppers with coconut milk, offering a nutritious, gluten-free option that caters to various dietary needs. Ideal as a warm starter or a light lunch, it's packed with vitamins and antioxidants. Elevate your dining experience with easy preparation and delicious ingredients. Enjoy it solo or pair it with crusty bread for a complete meal.
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Ingredients
  

4 large red bell peppers, roasted and peeled

1 medium onion, diced

3 cloves garlic, minced

1 medium carrot, sliced

2 cups vegetable broth (or chicken broth)

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (232°C). Place the whole red bell peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally until the skin is charred and blistered. Remove from the oven and place in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Once cooled, peel off the charred skin, remove the seeds, and chop.

    Sauté the Veggies: In a large soup pot, heat olive oil over medium heat. Add diced onion, sliced carrot, and minced garlic. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.

      Blend the Soup: Add the roasted red peppers to the pot along with the vegetable broth, coconut milk, smoked paprika, ground cumin, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld.

        Puree: Remove the pot from heat and carefully use an immersion blender to puree the soup until smooth and silky. Alternatively, you can transfer the soup in batches to a high-speed blender and blend until smooth.

          Serve: Return the pureed soup to the pot, taste, and adjust the seasoning if needed. Heat gently if necessary. Ladle the soup into bowls and garnish with fresh basil or parsley before serving.

            Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings