Ingredients
Scale
- 4 large red bell peppers
- 2 teaspoons olive oil
- 1 onion (chopped)
- 1 large clove garlic (minced)
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon cumin
- 1 carrot peeled and chopped
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1- quart low-sodium chicken broth
Instructions
- Preheat oven to 475. Slice bell peppers in half. Discard stems and seeds. Place on a lined baking sheet. Roast for 30-45 minutes or until blackened.
- Heat oil in medium saucepan over medium heat. Add onion and carrot and cook until carrots are softened about 5 minutes. Add garlic and cook 1 minute.
- Add the whole roasted peppers and the chicken broth and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes.
- Using a blender, puree the soup in batches. Return the soup to the saucepan and season with salt and pepper. Serve hot
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup