Recipe!

Roasted Red Pepper Soup

I made this soup for the first time tonight, and it makes a BIG batch! Turned out really great and flavorful, though... perfect for when you have lots of peppers and basil from the garden.

Ingredients:
10-12 medium red bell peppers, halved (seeds removed)
3 Tbsp olive oil
1 medium yellow onion, peeled and finely chopped
1 large carrot, peeled and diced
2 large cloves garlic, peeled and crushed
1 medium yukon gold or sweet potato, peeled and diced
2 tsp chopped fresh thyme
1 Tbsp chopped fresh basil
4 Cups veggie broth
2 bay leaves
2 tsp red wine vinegar
1/8 tsp cayenne pepper
sea salt to taste
1 basil leaf (garnish)

1. Preheat broiler. Place red peppers cut side down on baking sheet(s). Lightly coat the outside of each pepper with olive oil. Place baking sheet under the broiler and cook until the skins blacken. Remove from broiler and place all peppers in a large bowl immediately. Cover tightly with plastic wrap... this helps the peppers sweat, which loosens the skins. Wait until the peppers are cool enough to handle and gently remove the skin from each. Put skinned peppers in a bowl and set aside.

2. In a stock pot, heat 1 Tbsp. oil over medium heat. Add the onion and carrot and cook until the onion is soft and translucent. Add the garlic and saute briefly. Add potato, herbs (it's gonna be smelling SOOO good right about now!), veggie broth, roasted peppers, and bay leaves. Simmer until all vegetables are soft. When ready, remove the bay leaves and puree the soup until smooth. Return to stock pot, add vinegar and cayenne pepper. Season with sea salt, garnish with fresh basil leaf and serve immediately!