Roasted Carrot and Pepper soup
10
35
4
Ingredients
- 4 large carrots, peeled and chopped
- 2 bell peppers, seeded and chopped
- 2 tablespoons Arlotta Olive Oil
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- Arlotta Balsamic Vinegar for drizzling (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chopped carrots and bell peppers on a baking sheet.
- Drizzle with Arlotta Olive Oil and season with salt and pepper. Toss to coat.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and caramelized.
- Transfer the roasted vegetables to a pot and add the broth.
- Bring to a simmer and cook for 10 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Serve cold, or hot! Drizzled with Arlotta Balsamic Vinegar if desired.
