Roasted Red Pepper Soup

Roasted Red Pepper Soup

Makes: 5 servings
Serving size: About 1 and 1/4 cups (fl oz)
Each serving contains: 0 protein, 0 carbohydrate, 2.4 vegetables, 1 fat

Ingredients:

• 1/2 large onion (1 cup or a little over 1 cup)
• 2 bell peppers, red or orange (3 cups)
• 2 large tomatoes (4 cups)
• 4 med-large carrots (4 cups)
• 2-4 garlic cloves
• 1/2 tsp crushed red pepper (less if you do not like spicy)
• 1/2 tsp paprika
• 2 tsp dried parsley
• 2 bay leaves
• Salt - to taste
• Pepper - to taste
• 1 can, unsweetened coconut milk

Directions:

1. Preheat oven to 400 degrees F.
2. While oven is preheating, prepare vegetables. In a casserole or baking dish, add large chop the onion, bell peppers, tomatoes. Small-medium dice the carrots and add them in. Add garlic in whole, and seasonings.
3. Cover with tinfoil and add to oven for about 40 minutes to 1 hour or until vegetables (carrots) are fork tender.
4. Carefully remove from oven and add into blender or a pot/bowl to blend with a blender stick/ immersion blender.
5. Add the 1 can of coconut milk, blend again. Blend until smooth. Adjust seasonings if needed. Serve immediately or cool properly and freeze for later.

Creating a complete meal: Add chicken, pumpkin seeds or another protein of choice for your protein servings! Pair with toasted piece of GOLO approved bread or another carb serving of choice for a complete meal!