Roasted Red Pepper Soup

Healthy, with only a little added coconut milk to add creaminess, and completely tasty. We made a cheesy, pull apart garlic bread to accompany it (not so healthy, but hey, sometimes you gotta live a little), and we couldn’t stop dipping it into the soup, literally scraping the bowl.

Roasted Red Pepper Soup
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1 ratings

Prep Time: 15 minutes

Cook Time: 40 minutes

55 minutes

4-6 servings

Roasted Red Pepper Soup

Eat clean by creating your own roasted red pepper soup from scratch instead of buying the processed kind from the store. By eating clean, I mean that if you want to eat fresh, organic ingredients to stay healthy and reduce the amount of toxins and fat in your body, then you must focus on meals that are made from those types of ingredients, without the added creams or dairy, etc. If you think a meal can’t taste good without butter and cream, or possibly reduce the inches around your waste-line (very doable), then you have to try these recipes in my Eating Clean category. You too will become a believer, and be on the road to a healthier you. Let’s start this new decade out right, together!

Ingredients

  • 6-8 red bell peppers

  • 1 cup onion, chopped
  • 
2 carrots, chopped
  • 
1 cup sweet potato, chopped
  • 
2 garlic cloves, minced
  • 
4 cups vegetable broth
  • 
1 tsp salt
  • 
1 tsp pepper

  • 
1 tbsp fresh Basil, chopped
  • Pinch of cayenne pepper (if you like a little spice, otherwise, omit)
  • 
1 tsp red wine vinegar (or just a good red wine if you like)

  • 1/4 cup coconut milk
  • Olive oil

Instructions

  1. Heat oven to 425 degrees F.
  2. Cut the red bell peppers in half, de-seed and de-stem them.
  3. Place peppers on a cookie sheet and spray or rub with olive oil.
  4. Roast the peppers until the skins turn black (about 20 minutes). 

  5. Remove from oven, and place in a bowl, then cover with saran wrap. Let stand for about 10 minutes.
  6. When ready (and cool enough to handle), uncover peppers and peel away the skin. Discard the skin, and place the peppers in a bowl and set aside.

  7. In a large pot, add 1 tbsp olive oil and heat over medium heat. Add the onions, carrots and sweet potato – sauté for about 5 minutes.
  8. Add garlic and sauté a minute longer.
  9. Add the broth and seasonings, bring to a boil, then reduce heat to simmer. Simmer for about 20 minutes, or until vegetables are tender. 

  10. Remove from heat and add red wine vinegar, basil and roasted red peppers.
  11. In batches, transfer to a food processor and blend.
  12. Transfer to serving bowl.
  13. Add coconut milk and stir to combine.
  14. Add any salt to taste, if needed.
  15. Serve while warm (with cheesy, garlic bread....hehe)
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Triple Chocolate Cookies

Need chocolate? Then these are the cookies for you. Deep, rich chocolate flavor, soft and gooey, and goes well with red wine (oops…did I say that out loud?).

Triple Chocolate Cookies
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Prep Time: 15 minutes

Cook Time: 10 minutes

45 minutes

approximately 30 cookies

Triple Chocolate Cookies

Caution: Must love chocolate! These gooey chocolatey cookies are amazing right out of the oven, dipped into a glass or milk, and shared with those you consider special.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 ounces semisweet baking chocolate
  • 4 large eggs
  • 1 teaspoons pure vanilla extract
  • 1 stick butter, at room temperature
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup white sugar
  • 2 cups semisweet chocolate chips

Instructions

  1. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
  2. Over low heat, in a small sauce pan, melt the butter and the chocolate chips, stirring constantly. Once all melted, add sugars, stir to combine. Set aside.
  3. In a small bowl, beat eggs with vanilla.
  4. Add the melted chocolate mixture, as well as the egg mixture, to the dry ingredients, and use an electric mixer to combine until well mixed.
  5. Fold in chocolate chips. Refrigerate for 20 minutes.
  6. Preheat oven to 350°F. Line cookie sheets with parchment paper.
  7. For each cookie, scoop approximately 3 tablespoons of dough into a mound.
  8. Bake for 8-10 minutes, or until edges of cookies are just set and centers are still soft. Allow cookies to cool slightly on pans, then transfer to a wire rack.
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