Roasted Red Pepper Soup
Recipe type: Soup
Serves: Serves 4 as a regular soup portion, serves about 12 as mini appetizers.
  • 2 tablespoons olive oil
  • 2 small shallots, chopped
  • 4 small carrots, peeled & chopped (about ½ cup)
  • 2 cloves of garlic, chopped
  • 3-4 fire roasted red peppers (from a jar)
  • 1 tablespoon sherry vinegar
  • 2 cups water, more as needed
  • 1 cup blanched & peeled almonds or raw cashews
  • ¼ teaspoon smoked paprika
  • generous amounts of salt & pepper
  • optional - 2 T more olive oil, add at the end
  1. Heat oil in a medium pot over medium heat. Add shallots and a pinch of salt. Cook for a minute or so, then add carrots and cook until soft (about 5 minutes). Add garlic and red peppers. Stir, then add sherry vinegar. Stir, then add water, almonds, smoked paprika and a few more pinches of salt and pepper.
  2. Let simmer for about 15 minutes. Let it cool slightly, then blend in a high speed blender. Taste and adjust seasonings. For a richer soup, add a few more tablespoons of olive oil. If your soup is too thick, add a little water and adjust seasonings again.
  3. Serve in small glasses as appetizers, or store in the fridge for 1-2 days and reheat when ready to serve.
Recipe by Love and Lemons at