Kristen's Recipes


Title:   Roasted Red Pepper Soup *****
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Eat Clean Diet
10 to 12 medium sweet red bell peppers- halved, seeds discarded
3 T olive oil- rice bran oil or avocado oil
1 medium yellow onion- peeled and finely chopped
1 large sweet carrot- peeled and diced
2 large cloves garlic- peeled and crushed
1 medium Yukon gold potato or sweet potato- peeled and diced
2 t chopped fresh thyme
1 T fresh basil
4 c low-sodium vegetable stock
2 bay leaves
2 t red wine vinegar
1/8 t cayenne pepper
Sea salt and fresh ground black pepper to taste
1 basil leaf- for garnish
Directions:   Preheat broiler. Place red peppers cut side down on baking sheet(s). Lightly coat the outside of each pepper with your oil of choice. Place baking sheet under the broiler and cook until the skins blacken. Remove from broiler and place all peppers in a large bowl immediately. Cover tightly with plastic wrap. This helps the peppers sweat, which loosens the skins. Wait until the peppers are cool enough to handle and gently remove the skin from each. Put skinned peppers in a bowl and set aside.

In a Dutch oven or stock pot, heat 1 T oil of choice over medium heat. Add the onion and carrot and cook until the onion is soft and translucent. Add the garlic and saute briefly. Add potato or sweet potato, herbs, stock, skinned, roasted peppers, and bay leaves. Simmer until all vegetables are soft. When ready, remove the bay leaves and puree the soup until it is smooth. Add vinegar and cayenne pepper. Season with sea salt and freshly ground black pepper. Garnish with a fresh basil leaf and serve immediately.
Makes:   8 servings