Roasted Red Pepper Soup

Soup in summer? Yes, I made soup in summer. We had a lot of rain a few weeks back and soup felt good for a change. Red bell peppers, in my opinion, add a ton of flavor to any dish they are used in. Roasted red bell peppers are even better. I love the aroma in the house as they are roasted. And the family loves the end result.

 I like to add almond milk for a creamier texture. It adds flavor and is perfect for soup in summer.

You will need (4 servings)
2 red peppers
1 tbsp. oil
1/3 medium onion, prefarably red, but others will work too
1 medium carrot
1 clove garlic, minced
1 tbsps tomato paste
1 tsp. paprika
1 2/3 cups broth or water

salt and pepper

2 tbsp. almond milk

Roast the bell peppers. I do it on the stove top. I stick a fork in the pepper and place it directly over the heat. I turn it around to char the skin evenly. When done I wrap it in aluminium foil and keep it aside for at least 15 minutes.

Meanwhile, dice the onions. Heat the oil in a pan and add the onions. Saute until cooked and semi transparent.

Unwrap the roasted bell peppers and rub the skin off. It should come off easily.

Leave a few charred pieces of skin on the pepper. It adds a smoky flavor to the soup. Dice the peppers and the carrots.

Add all the ingredients except the milk to the pan.

Bring the mixture to a boil, lower heat and let it simmer until the carrots are cooked.

Turn off the heat and allow the mixture to cool. Puree in a blender. Return to the pan and bring to a boil. Lower heat and add the almond milk. Let it simmer without coming to a boil for a couple of minutes. Turn off heat.

Enjoy!