Vegan Roast Carrot and Romano Pepper Soup
Vegan roast carrot and romano pepper soup
Servings: 2 people
Equipment
- 1 Blender
Ingredients
- 750 g carrots roasted
- 3 Romano peppers roasted
- 1 medium yellow onion roasted
- 4 cloves garlic roasted
- small handful fresh basil leaves
- 750 ml veggie stock
- 3 tsp olive oil
- chilli flakes optional
- chilli oil optional
Instructions
- Remove carrot ends, onion/garlic skin and pepper stalks/seeds and roast all the vegetables (drizzle with some olive oil before going into the oven) in the oven for about 30 min - or until they are soft. Add them to a large soup pan, add some more olive oil and simmer for a minute. Add the stock and cook for about 5 minutes after bringing it to boil.Remove from the stove and blend the soup.Enjoy with a piece of bread or on its own.
