Creamy Roasted Carrot and Red Pepper Soup [vegan, gf]

Just remember

that the things you put into your head are there forever, he said.

You might want to think about that.

You forget some things,

don’t you?


You forget what you want to remember and you remember what you want to forget.

(the road)

One Year: Gf Chocolate Chip Cookies
Two Years: Vegan Coconut Curry Soup
Three Years: The Best Granola
Four Years: White Chocolate, Fresh Cranberry, and Cream Cheese Scones
Five Years: Marbled Banana Walnut Loaf

Creamy Roasted Carrot and Red Pepper Soup
Makes about 6-8 servings

1 red onion, chopped into 2-inch chunks
1 red bell pepper, deseeded and chopped into 2-inch chunks
5-6 carrots, peeled and chopped into 2-inch halves
2 tbsp extra virgin olive oil
1/2 tsp chili flakes
sea salt and freshly ground black pepper, to taste
1 clove garlic (optional), minced
1 tbsp brown sugar
1 tbsp sweet paprika
1/2 tbsp smoked sweet paprika
1 tsp ground ginger
1/4 tsp cayenne
1 tbsp tomato paste
1 quart vegetable stock
juice of 2 lemons

Suggestions for serving: any mixture of aleppo pepper (pictured), hemp hearts, flax seed oil, greek yogurt, fresh chives, or lemon zest

Preheat oven to 350 degrees Fahrenheit. Place red onion, bell pepper, and carrots on baking sheet and drizzle with olive oil, chili flakes, sea salt, and black pepper. Roast for about 20 minutes, redistributing halfway through. Place roasted veggies in a large pot on medium high and add garlic, brown sugar, paprikas, ginger, cayenne, and tomato paste, stirring to coat. Pour in vegetable stock and cover until bubbling, then reduce to a simmer for about 10 more minutes. Turn off heat and let cool for about 15-20 minutes before pureeing with a handheld blender, until smooth and creamy. Stir in lemon juice, then serve with any of the listed toppings.


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