Roasted Carrot & Red Pepper Soup
- 5 cups vegetable broth
- 2 tbsp. olive oil
- 2 cups Cal-Organic Bunch Carrots
- 16 oz. jar roasted red pepper
- 1/2 cup tomato paste
- 1 tsp. smoked paprika
- Cal-Organic Farms Red Radishes, thinly sliced
- Cal-Organic Farms Cilantro, chopped
- Pumpkin seeds, to garnish
- Ground pepper, to taste
1. Peel and dice carrots.
2. Heat a large soup pot over medium heat and add the olive oil. Once warm, add the carrots and cook for 5 minutes.
2: Add the jar of roasted red pepper, smoked paprika, tomato paste and a pinch of ground pepper and mix together thoroughly. Add the vegetable broth, bring to a boil, then reduce heat to low. Let simmer for 30 minutes or until the carrots are tender.
3: Using a handheld immersion blender, blend the soup until smooth. Transfer the soup into serving bowls and garnish with radish slices, chopped cilantro, pumpkin seeds and fresh ground pepper to taste. Enjoy!
Tips for storing carrots
Store carrots in a resealable plastic bag or other airtight container.
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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