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Roasted Red Pepper Soup

Ingredients

  • 2 tablespoons olive oil
  • 2 small shallots, chopped
  • 4 small carrots, peeled & chopped (about 1/2 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
  • 1/4 teaspoon smoked paprika
  • generous amounts of salt & pepper
  • 2 tablespoons olive oil, more, optional, add at the end

Instructions

  • 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.
  • 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.
  • Serve in small glasses as appetizers, or store in the fridge for 1-2 days and reheat when ready to serve.