Red pepper soup (vegan) and how to roast peppers

So a while back I had roasted a bunch of red peppers and they'd been sitting in my freezer long enough. I decided to use them and make more to replace the ones I used.

I wanted to make something that was just as good to eat cold or hot and that's how I came up with this recipe. I hope you enjoy it as much as my family did.

Ingredients

1 onion (diced)

1tbsp olive oil

4 carrots

2 cups of oven roasted red peppers (about 6 peppers)

4cups (900ml) of vegetable broth

4 bay leaves

1tbsp dried thyme 

1/2 cup non dairy milk

Heat your onion and oil together in a pot for a few minutes until your onion becomes almost transparent.

Add all remaining ingredients. Bring to a boil then simmer until carrots are soft.

Take out the bay leaves.

Put in blender with non dairy milk and pulse or blend till no more chunks remain. 

You can then add a touch of style with basil leaves or oil on top.

Pour in a bowl (or a glass like my youngest) and enjoy.






How to roast peppers (of any kind I normally do 6 at a time)

Preheat oven to 450f

Line a sheet with aluminum foil ( I used a cookie sheet).

Wash peppers and rub oil all over them ( I used olive oil).

Put on sheet and then in oven.

Turn every 10-15 minutes until all sides are partly black.

Once they are done take them out of the oven place them in a bowl and cover them with Saran wrap for about 20 minutes.

Take the peel off and remove the stem and seeds.

Voilà, you are now done roasting your pepppers. You can freeze them or put them in the fridge with a bit of oil for a few days.