Pureed Carrot, Roasted Red Pepper, and Ginger Soup

Pureed Carrot, Roasted Red Pepper, and Ginger Soup



Prep Time: 15 Min

Cook Time: 40 - 45 Min

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1. Begin heating the oil in a medium sized sauce pot set to medium heat. Once heated, add the pepper flakes, garlic, and ginger. Stir often for 2 minutes.

 

1. Add the onions and celery along with a good pinch of sea salt. Stir and cook 5 minutes.

 

1. Add the carrots and another good pinch of sea salt. Stir, cover, and cook another 5 minutes.

 

1. Remove cover & add the vegetable stock, a pinch of sea salt, and the roasted red peppers. Bring to a boil and once boiled, reduce heat to medium low. Cover and continue cooking 25 – 30 minutes until carrots are tender.

 

1. Remove the soup from the heat and use an immersion blender to puree the soup. Soup is intended to be thick but if you desire a thinner consistency, add in vegetable stock at this point to thin it out. Taste the soup and adjust salt if desired. Season with pepper to taste and return to low heat for 5 minutes.

 

1. For service, garnish with sesame seeds and fresh parsley if desired. ENJOY!

                   Grocery List

• 3 Tbsp. EVOO
• 2 cloves Garlic, crushed
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 4 large Carrots, peeled & chopped
• 1” piece Fresh Ginger, peeled and chopped
• 2 Roasted Red Peppers
• 3 C Low Sodium Vegetable Stock
• ½ Tsp. Red Pepper Flakes
• Sea Salt & Cracked Pepper

 

• Sesame Seeds, Fresh Parsley - Garnish