Roasted Carrot And Red Pepper Soup

1. 1

   Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss peppers, carrots, onion, and garlic with oil and roast 20-25 minutes or until vegetables are tender. Once vegetables are roasted, remove from oven and puree in batches in a food processor or blender, adding a bit of the chicken broth if necessary to loosen it.

2. 2

   Pour the pureed vegetables into a large stock pot and add the remaining chicken broth and red pepper flakes. Let simmer for 20 minutes, stirring occasionally until thick and creamy. Season with kosher salt and black pepper to taste. Serve topped with fresh cilantro and parmesan cheese, if using.

3. 3

   Leftovers will keep well in refrigerator up to one week, or can be frozen for up to three months.

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