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.
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!
- 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
- Heat oven to 425 degrees F.
- Cut the red bell peppers in half, de-seed and de-stem them.
- Place peppers on a cookie sheet and spray or rub with olive oil.
- Roast the peppers until the skins turn black (about 20 minutes).
- Remove from oven, and place in a bowl, then cover with saran wrap. Let stand for about 10 minutes.
- 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.
- 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.
- Add garlic and sauté a minute longer.
- Add the broth and seasonings, bring to a boil, then reduce heat to simmer. Simmer for about 20 minutes, or until vegetables are tender.
- Remove from heat and add red wine vinegar, basil and roasted red peppers.
- In batches, transfer to a food processor and blend.
- Transfer to serving bowl.
- Add coconut milk and stir to combine.
- Add any salt to taste, if needed.
- Serve while warm (with cheesy, garlic bread....hehe)