Roasted Carrots And Green Pepper Soup

1. 1

   Roast the peppers over stove until the skin is charred. Watch carefully. Once the skin is charred, remove charred skin, then cut into small pieces.

2. 2

   Roast the carrots in a baking pan, combined with salt, black pepper, and olive oil at 350* for about 30 minutes or until tender.

3. 3

   In your soup pot, add carrots and green peppers to olive oil then add in 3 quarts of water. Add in vegetable bouillon, thyme and bay leaf. Let simmer until carrots are tender.

4. 4

   Using an immersion blender if available, if not transfer to a blender and blend well. And serve with toasted bread.

* Per serving · 4 servings · Values may vary.