Roasted Red Pepper Soup
Try this Roasted Red Pepper Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 garlic cloves minced
- 1 cup water
- 1/4 cup minced onion
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 3 cups almond milk
- 1 1/2 cup roasted red peppers ( i used about 5 red bell pepp
- 2 carrots chopped
- Carbohydrate 28.849285 g
- Cholesterol 14.7 mg
- Fat 4.325095 g
- Fiber 5.39054999732971 g
- Protein 8.545755 g
- Saturated Fat 2.43743475 g
- Serving Size 1 1 recipe (607g)
- Sodium 176.254000008014 mg
- Sugar 23.4587350026703 g
- Trans Fat 0.29589875 g
- Calories 180 calories
Preheat oven to 350.Cut the peppers in half and de-seed them. Brush them with oil and place them face down on a lined baking sheet.Roast for about 40 minutes.Once the peppers are roasted, remove the skins.Place the peppers and the remaining ingredients in a saucepan on the stove.Cook on low, covered for about 20 minutes.Use an immersion blender to blend until smooth. You can also transfer to a regular blender if you wish.
