Creamy Roasted Red Pepper Soup

Ingredients

• • 4 large red bell peppers, sliced
• • 3 tablespoons olive oil or coconut oil
• • 1 medium leek, sliced
• • 2 cloves garlic, minced
• • 2 medium carrots, sliced
• • 3 cups vegetable broth
• • 1 cup coconut cream (I use @chasorganics)
• • ¼ cup tahini – dissolved in ¼ cup hot water
• • Salt and pepper to taste
• • ½ teaspoon paprika

Directions

1. 01. Preheat oven to 400 degree.
2. 02. Place the sliced red peppers on your baking sheet; roast for 30 minutes and make sure to flip them half way through.
3. 03. While the red peppers are roasting, heat the coconut oil or olive oil in a pot over medium. Add the leek and garlic and cook for 5 minutes or until golden. Add salt, paprika, carrots, and roasted red peppers. Cook for an additional 1-2 minutes, stirring occasionally.
4. 04. Add the vegetable broth and bring to boil. Reduce heat and simmer for 10-15 minutes.
5. 05. Add coconut cream and tahini mixture; bring to boil and remove from heat.
6. 06. Puree the mixture in a high-speed blender or a food processor. You might have to do 2 batches, based on the size of your blender.
7. 07. When serving garnish with a few drops of olive oil, black pepper, or crushed red pepper flakes.