Roasted Red Pepper and Carrot Soup

This recipe was super easy and fun to create, and I topped it with spicy ground sausage and feta and it was absolutely divine! This would also be great as a sauce over pasta, gnocchi or anything of the sort.

What you need:

2 table spoons of olive oil

1 yellow onion diced

2 medium Yukon gold potatoes chopped

2 cups of chopped carrots (I used Tj’s medley pack)

16 oz of roasted red peppers drained

1 small can of tomato paste

4 cups of vegetable broth

1/2 teaspoon of paprika

1 teaspoon of lemon pepper

1 tablespoon of garlic

1 table spoon of salt

1/2 cup of heavy cream (optional If you don’t want this the soup is good without as well)

1 teaspoon of chili flakes

Spicy ground sausage

Feta cheese

Basil

Directions:

In a large soup pan on medium heat add onion, olive oil and garlic and sauté for five minutes stirring regularly

Add chopped carrot, and potatoes and mix into the soup pan and cover and cook for another five minutes

Add red bell pepper and tomato past and coat vegetables with tomato paste

Add vegetable broth, and seasonings and cover while on medium heat cooking for about 25 minutes

Add cream and puree or blend the soup until it reaches a creamy thickness

In a separate pan, sauté the sausage until it is cooked through and in small pieces

Pour soup into a bow, and top with sausage, feta, basil, and salt and pepper

Serve and enjoy!