A super delicious soup made special with fresh produce from the farmers market.
Servings 6servings
Calories 125kcal
Author Lynn / Turnips 2 Tangerines
Ingredients
6mediumsweet red peppers, roasted and chopped
4mediumtomatoes, roasted, peeled and chopped
2mediumcarrots, peeled and chopped
1mediumonion, chopped
2ribscelery, diced
4clovesgarlic, minced
2tablespoonsolive oil
232 oz containerschicken broth
4teaspoonssugar
1/2teaspoonsalt
1/2teaspooncurry power
1/2teaspoondried thyme
1/2teaspooncrushed red pepper flakes
1/4teaspoonpepper
1/4teaspooncayenne pepper
Instructions
In a dutch oven or soup kettle, saute' carrots, onions, celery and garlic in oil until veggies are tender. Add roasted peppers and tomatoes. Stir for 5 minutes. Stir in chicken broth; stir in sugar, and seasonings. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Cool for 30 minutes. Puree mixture in small batches in a blender or use an immersion blender. Blend ingredients together well. Heat on low until heated through.
Serve with tortilla strips and sprinkle with crushed red pepper flakes or serve with grilled cheese croutons.