roasted carrot and red pepper soup

 

This soup is SO flavorful.  Unexpectedly so.  I usually end up really liking the recipes I try in the Costco Connection magazine and this one didn't disappoint...at all.  In fact, my oldest had a bowl with some toasted bread the next morning for breakfast.

roasted carrot and red pepper soup (Costco Connection, November 2022)

2 tablespoons olive oil

2 cups fresh carrots, peeled and diced

1 (16 ounce) jar roasted red peppers, drained

1/2 cup tomato pastae

1 teaspoon smoked paprika

freshly ground black pepper, to taste

5 cups vegetable broth

radishes, thinly sliced (as a garnish if desired)

cilantro, chopped

pumpkin seeds

Heat a large soup pot over medium heat and add the olive oil.  Once it's warm add the carrots and cook for 5 minutes.

Add the roasted red peppers, tomato paste, smoked paprika and pepper; mix together thoroughly.  Add vegetable broth and bring to a boil, then reduce heat to low.  Let simmer for 30 minutes or until carrots are tender.

Using a handheld immersion blender, blend the soup until smooth.  Ladle the soup into serving bowls.  Garnish with radish slices, chopped cilantro, pumpkin seeds and pepper to taste.