FARM TO TABLE
Roasted Carrot and Red Pepper Soup
GRIMMWAY FARMS
- 2 Tbsp olive oil
- 2 cups Cal-Organic Farms Carrots, peeled and diced
- 1 (16-oz) jar roasted red peppers, drained
- ½ cup tomato paste
- 1 tsp smoked paprika
- Freshly ground pepper, to taste
- 5 cups vegetable broth
- Radishes, thinly sliced
- Cilantro, chopped
- Pumpkin seeds
Heat a large soup pot over medium heat and add the olive oil. Once it's warm, add the carrots and cook for 5 minutes.
Add the roasted red peppers, tomato paste, smoked paprika and pepper; mix together thoroughly. Add vegetable broth and bring to a boil, then reduce heat to low. Let simmer for 30 minutes or until carrots are tender.
Using a handheld immersion blender, blend the soup until smooth. Ladle the soup into serving bowls. Garnish with radish slices, chopped cilantro, pumpkin seeds and pepper to taste. Makes 4 servings.
