For the first time ever, my bell peppers have been growing and have produced many in my garden. With all these bell peppers, I had to make something good. It ended up being this roasted pepper soup. When I made this soup for lunch yesterday, not only did it make my whole house smell like heaven, but the soup tasted so amazing that even my 2-year-old loved it.
1 large carrot, peeled and grated
1 onion, chopped
1 tbsp. minced garlic
1 tabs olive oil
1 can chickpeas, rinsed
2 cups vegetable broth
Salt & pepper to taste
1 tsp. chili pepper
Preheat oven to broil.
Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
In a large pot over medium heat, sauté the onion and garlic in the oil on medium heat 5 minutes, or until onion is translucent. Add grated carrot and roasted red bell peppers and sauté for 2 to 3 more minutes.
Next, add the vegetable broth and the beans, stirring well. Puree the soup with the chickpeas until completely smooth and creamy return to the pot over low heat for 5 minutes. Add salt, pepper and chili pepper