Cream of Roasted Red Pepper Soup

Rainy and blustery...not ideal for Halloween night but perfect for a robust bowl of soup! 

Ingredients:
4 roasted red peppers (homemade are easy or store bought)
1 tbsp coconut oil
1 tbsp butter
1 medium onion, chopped
1 medium potato, diced
1 carrot, unpeeled and diced
3 garlic cloves, minced
1 tbsp tomato paste
4 cups chicken or vegetable broth
1/2 cup evaporated milk plus more to drizzle when served
1 tbsp red wine vinegar
1 tsp smoked paprika

Easy roasted red peppers:
Take whole peppers and broil 3 minutes per side until blackened. When all sides are blackened put them in a bowl covered with plastic wrap. After about 10 minutes peel, seed, core and collect juices.

Heat the coconut oil and butter in a large pot. Add the onion, potatoes and carrot and cook 3 - 4 minutes, then add the garlic. Cook 1 minute.

Add the tomato paste and broth and return the peppers with their juices to the pot. Bring to a boil then reduce heat and simmer for 20 minutes or until carrots are tender.

Purée everything in a food processor then add the evaporated milk, red wine vinegar and smoked paprika.

Heat through and serve with a swirl of evaporated milk.

Makes 6-8 servings

Adapted from: avocadopesto.com/vegan-roasted-red-pepper-soup