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To fully appreciate the depth of flavors in Silky Roasted Red Pepper Soup, it’s important to understand the role of each ingredient in this delightful dish. Let’s take a closer look at the key components and their benefits:

Silky Roasted Red Pepper Soup

Warm up your chilly evenings with a bowl of Silky Roasted Red Pepper Soup, a vibrant and creamy delight that’s perfect for any occasion. This comforting dish features sweet, roasted red peppers combined with aromatic spices, creating a flavorful experience that’s as enjoyable to make as it is to eat. With its nourishing ingredients like coconut milk, garlic, and carrots, this soup not only tastes great but is also packed with nutrients. Perfect for family dinners or a cozy gathering with friends, this recipe is sure to impress and satisfy!
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Ingredients
  

4 large red bell peppers, roasted and peeled

1 medium onion, diced

3 cloves garlic, minced

1 medium carrot, sliced

2 cups vegetable or chicken broth

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 450°F (232°C). Arrange the whole red bell peppers on a baking sheet, ensuring they have enough space for even roasting. Roast in the oven for 20-25 minutes, turning occasionally, until the skins are charred and blistered. After roasting, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap for about 10 minutes to steam, which will help loosen the skins. Once cooled, peel off the charred skin, remove the seeds, and chop the peppers into bite-sized pieces.

    Sauté the Vegetables: In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, sliced carrot, and minced garlic to the pot. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.

      Combine Ingredients: To the sautéed vegetables, add the chopped roasted red peppers, vegetable or chicken broth, coconut milk, smoked paprika, ground cumin, and a pinch of salt and pepper. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This allows the flavors to meld beautifully.

        Puree the Soup: Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until it reaches a smooth and silky consistency. If you don’t have an immersion blender, carefully transfer the mixture in batches to a high-speed blender, blending until smooth.

          Serve: Return the pureed soup to the pot and taste for seasoning, adjusting salt and pepper as needed. If desired, gently reheat the soup on low heat. Ladle the silky soup into bowls and garnish each serving with fresh basil or parsley for an aromatic touch.

            Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

              - Presentation Tips: For an elegant touch, swirl a tablespoon of coconut milk into each bowl just before serving and sprinkle with additional paprika for color. Serve with crusty bread or a light salad for a complete meal.