This creamy soup is bursting with flavor. It can be enjoyed warm, or cold, and stores well for use on days when you just don't feel like cooking!
Ingredients
1 medium pepper(s)
Orange bell pepper
(halved and seeded)
1 medium pepper(s)
Red bell pepper
(halved and seeded)
1 tbsp
Ghee
(butter or olive oil works to)
15 small
Carrots
(chopped)
1 medium shallot(s)
Shallots
(chopped)
1 tsp
Garlic powder
1 tsp
Turmeric, ground
1 tsp
Sea Salt
1 tsp
Black pepper
2 cup
Bone broth, Organic
(chicken stock works to)
1/2 cup
Coconut cream
(canned; can also use coconut milk)
1 sprig
Thyme, fresh
(as garnish, optional)
Instructions
Set oven to broil on low and prepare a baking sheet.
Place pepper halves skin side up on baking sheet, and proceed to charbroil skin. When blackened, remove the peppers from the oven, place them in a bowl, cover, and let sit for approximately 15-20 minutes. Remove charred skin by gently rubbing off of the pepper.
Add the chopped shallots and carrots to a saucepan and sauté with ghee over medium heat, until they begin to soften.
Chop the roasted bell peppers, add to the saucepan and continue to cook until shallots are translucent.
Add the garlic powder, ground turmeric, sea salt, and black pepper to the vegetables and stir well to coat thoroughly.
Add bone broth and simmer for about 5 minutes.
Remove the saucepan from heat. Use an immersion blender to thoroughly blend to a smooth consistency. If you don't have an immersion blender, you may also pour soup into a blender or food processor, however, it will be necessary to cool first to prevent too much pressure buildup.
Once blended, add coconut cream, and blend again to fully incorporate.
Serve immediately, garnishing with fresh thyme, and/or an additional small swirl of coconut cream, if desired.
Notes:
Quick Tip:
Use vegetable broth, instead of bone broth, to make the recipe vegetarian and vegan-friendly.
Storage instructions:
Can be refrigerated for up to 7 days or freeze for up to 3 months. Reheat in the microwave for 2-3 minutes until hot.
Nutrition Highlights:
This soup provides an excellent source of vitamins A and C. It also tastes great cold, so it can easily be enjoyed as a family staple all year round!
