Roasted Red Pepper Soup

By garciamoss

Ingredients

• 3 cups almond milk
• 1 1/2 cup roasted red peppers ( I used about 5 red bell peppers)
• 1 cup water
• 2 carrots chopped
• 2 garlic cloves minced
• 1 tsp smoked paprika
• 1/4 tsp chili powder
• 1/4 cup minced onion

Details

Adapted from mywholefoodlife.com

Preparation

Step 1

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.