Roasted Carrot and Red Pepper Soup

Ingredients

• 2 tbsp olive oil
• 3 cups carrots, peeled and sliced
• 2 bell peppers, sliced into strips
• 4 cloves garlic
• ½ sweet yellow onion diced
• ½ cup tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon coriander
• 1 teaspoon cumin
• 5 cups vegetable or chicken broth
• 2 radishes, thinly sliced
• ¼ bunch cilantro, chopped
• ¼ cup pumpkin seeds

Directions

1. Preheat oven to 400 degrees. 
2. Toss carrots and red peppers with olive oil, and a sprinkle of salt and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 20 minutes or until tender. Set aside to cool.
3. Heat a large soup pot over medium heat and add olive oil
4. Sauté onions 5 minutes or until they start to become translucent.
5. Add garlic and sauté 1-2 minutes until fragrant
6. Add tomato paste, smoked paprika, cumin, coriander, and pepper; cook for 1 minute, stirring continuously.
7. Add vegetable broth, and bring to a boil, then reduce heat to low. 
8. Add roasted carrots and red pepper to pot; Let simmer 10min.
9. Remove from heat and blend soup with handheld immersion blender or traditional blender until smooth.
10. Ladle soup into serving bowls, garnish with radish slices, chopped cilantro, and pumpkin seeds , as desired
11. Makes 4 servings

Notes: 

Get spicy! Add turmeric, curry powder as you desire. Make it your own