Roasted Red Pepper Soup

Charred-Red-Peppers

It’s Fantastic Friday and my accomplishments for the week so far include –

  • Remaining somewhat calm while dealing with unreasonable people
  • Mastering homemade mayo and eating it with every subsequent meal
  • Completing a total of 93 minutes of yoga
  • Going to work despite the torrential rain trying to coerce me into staying in bed
  • This soup

Roasted-Red-Pepper-Soup

I have long had a love affair with Joy The Baker and her glorious recipes, however if you’ve been to her site, it’s not exactly 100% whole30/paleo/healthy living-friendly.

Her site it normally where you are looking to indulge in a sweet home-baked treat. I did, however, find a recipe that could be easily adapted to a paleo friendly version and that, to me, is an accomplishment.

This is the perfect weekend recipe, especially if the rain is here to stay.

Ingredients

Roasted Red Pepper Soup

Adapted from Joy The Baker

Ingredients

4 large red bell peppers

4 tbs olive oil

1 onion, chopped

3 cloves garlic, minced

3 carrots, peeled and chopped

3 celery sticks, chopped

4 tbs coarsely chopped fresh parsley + more to serve

1 tbs ground cumin

1 tsp garam masala

3 cups water

salt and pepper

1/2 cup coconut milk

Preheat oven to 200 degrees C and line a baking sheet with parchment paper. Place the peppers on the baking sheet and drizzle with a couple tablespoons of olive oil. Rub them with your hands to coat evenly and roast for 40minutes, flipping half way to char on either side.

Leave to cool (ideally go have a leisurely brunch for a few hours like I did) then remove the skin, stems and seeds and discard.

Place a large pot over medium heat and add the rest of the olive oil. Add the onions, garlic and cook for a few minutes until translucent and soft, about 5 minutes. Add the carrots, celery and parsley and cook for another 4 minutes.

Next add the cumin and garam masala and stir to combine. Add the roasted peppers and water and turn the heat to low. Add a lid and simmer for 20minutes until the carrots and celery are soft.

Remove the pan from the heat and blend the soup mixture smooth, either using an immersion blender or regular blender – be careful not to burn yourself.

Stir in the coconut milk and season with salt and pepper to taste. Serve with a sprinkle of fresh parsley.

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