I honestly can’t believe sometimes how cheap red peppers are here in Austria (I got 3 for 1 euro) and if you know me, you know I loooove a good deal! Speaking of good deals, I saw some lovely bags of spinach at the grocery store….ideas, ideas.
It doesn’t really take much to get my mind racing about what I am going to make for my next meal. My husband prefers not to go to the grocery store with me because I walk up and down every single aisle browsing around…just to see if there is anything new on the shelves and to spark some ideas 🙂
Back to the red peppers. They were beautiful, which reminded me of my Grandma Lee’s Roasted Red Pepper Soup from her famous cookbook that I was given before I married Patrick (what an awesome tradition!)
This soup is one of my favorite recipes to make because it is quick and it’s loaded with Vitamin C and antioxidants. The flavor that comes out of the roasted red peppers is enough to make me do a dance and not feel bad about having a 3rd helping…no joke!
This recipe was adapted from Grandma Lee’s cookbook, and I am sure that she would approve.
- 6 large red peppers
- 2 garlic cloves
- 2 large carrots
- 1 medium sized onion
- 3 Tbsp. olive oil or coconut oil
- 1.5 cup of vegetable or chicken stock
- 1 can coconut milk (regular or low-fat will work)
- Preheat the oven to 450F. Line a cookie sheet or baking tray with parchment paper and place all six peppers on the tray. Bake for about 35-40 minutes or until the pepper skin is blistered and charred. Rotate the peppers a few times to ensure they are roasted on all sides. The end result should look similar to the picture above. Hint: Roast the peppers before doing anything else because they take about 25 minutes to cool down.
- Once peppers are cooled, removed stems, seeds, and outer skin.
- In the meantime, dice up your onion, garlic, and cut your carrots into medium size pieces.
- In a medium pot, heat the oil on medium heat and then add your onions and garlic. Cook for about 3-4 minutes or until onions are translucent and garlic is fragrant.
- Add stock and carrots and let the carrots simmer in the broth.
- Once carrots are tender,add the red peppers and blend together into a smooth consistency with a enough to blend with a blender/food processor/hand blender
- Lastly, add the coconut milk and mix thoroughly.