Roasted Red Pepper, Carrot and Ginger Soup

Roasted Red Pepper, Carrot and Ginger Soup


Two tablespoons of olive oil
2 cloves of garlic, peeled and finely chopped
1 yellow onion, peeled and roughly chopped
6 medium carrots, peeled and roughly chopped
2 roasted red peppers, I cheated and used a jar, but you can roast your own in the oven or over the stove
1/2 the size of your thumb’s worth of ginger, peeled and roughly chopped
24 oz of veggie stock
Salt to taste
2 Tablespoons of nutritional yeast, to top, optional 
Drizzle of your favorite hot sauce

roastedcarrots Method:
Bring the olive oil to heat
Gently sauté the garlic and onions
When the onions are soft, add the carrots and stir
Add enough veggie stock to cover the carrots, cover and simmer for 10 minutes
Add the carrot mixture to a blender
Add the roasted red peppers, pinch of salt, ginger and rest of the veggie stock
Blend until smooth
Season to taste


To serve:
Heat and top with a few sprinkles of nutritional yeast and sriracha!


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