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.