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Roasted Red Pepper Soup

Kira Caraway

Ingredients

6 servings
  1. 5 1/4 cup Vegetable Broth, low sodium
  2. 4 oz Tomato Paste
  3. 1/3 cup Unsweetened Coconut Milk
  4. 3/4 cup Roasted Red Pepper, chopped
  5. 3/4 cup Roma Tomatoes, seeded & chopped
  6. 3/4 cup Fennel Bulb, chopped (optional)
  7. 1/2 cup Carrots, chopped
  8. 1/2 cup Red Onion, chopped
  9. 3/4 tsp Chipotle, canned (optional)
  10. 2 tbsp Italian Parsley, chopped
  11. 1/4 tsp Fresh Thyme
  12. 1 Sea salt (to taste)
  13. 1 Black ground pepper (to taste)

Steps

45 mins
  1. Add all ingredients to a soup pot.

  2. Summer on low-medium for 30min, or until vegetables are soft.

  3. Purée.

  4. Enjoy!

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