AMAZING Roasted Pepper Soup Recipe to MAKE TODAY!

Ingredients

• 1 Red Bell Pepper (roughly chopped)
• 1 Orange Bell Pepper (roughly chopped)
• 1 Yellow Bell Pepper (roughly chopped)
• 1 medium Sweet Potato (roughly chopped)
• 0.5 Red Onion (sliced)
• 3 small Carrots (roughly chopped; heirloom or regular)
• 4 Garlic Cloves (unpeeled; will be peeled after roasting)
• 2 tsp Fresh Rosemary Leaves (a few leaves, roughly chopped)
• 1 cup Canned Chickpeas (drained and rinsed)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly cracked)
• ½ tbsp Sweet Paprika
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 4.5 cups Vegetable Stock (store‑bought or homemade; adjust for desired thickness)
• 2 tbsp Coconut Cream (for garnish)
• 1 tbsp Extra Virgin Olive Oil (for drizzle on serving)
• to taste Fresh Cracked Black Pepper (for garnish)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat.

   Time: PT5M

   Temperature: 375°F

2. Prep Vegetables

   Roughly chop the red, orange, and yellow bell peppers, sweet potato, and carrots. Slice half a red onion and leave the 4 garlic cloves unpeeled.

   Time: PT10M

3. Season & Toss

   In the large mixing bowl, combine all chopped vegetables, garlic cloves, chickpeas, 2 tsp rosemary, 1 tsp salt, ½ tsp black pepper, ½ tbsp sweet paprika and 3 tbsp olive oil. Toss until everything is evenly coated.

   Time: PT5M

4. Roast Vegetables

   Spread the seasoned mixture in a single layer on the baking sheet. Roast for 30–40 minutes, stirring once halfway through, until the peppers are charred and the sweet potato is tender.

   Time: PT35M

   Temperature: 375°F

5. Squeeze Roasted Garlic & Reserve Toppings

   Remove the tray. Using a clean kitchen towel, gently squeeze each roasted garlic clove to extract the soft garlic; discard the skins. Set aside a handful of roasted peppers and carrots for garnish.

   Time: PT5M

6. Blend Soup

   Transfer the roasted vegetables (except the reserved topping portion) to the blender. Add 4.5 cups vegetable stock and blend on high until smooth and velvety.

   Time: PT5M

7. Heat Through

   Pour the blended soup into a stock pot and warm over medium heat until it reaches a gentle simmer (about 180°F).

   Time: PT5M

   Temperature: 180°F

8. Serve & Garnish

   Ladle the soup into bowls. Top each serving with the reserved roasted veggies, a drizzle of olive oil, a dollop of coconut cream, and a sprinkle of fresh cracked black pepper.

   Time: PT5M

Nutrition Facts

Calories

192

Protein

10 g

Carbohydrates

61 g

Fat

40 g

Fiber

8 g