Easy Roasted Red Pepper Tomato Soup
This recipe opened up a whole new way of cooking soup for me! One tray, roast, and blend - that's it! If you want a delicious meal that's so simple to make, look no further!www.ayurvedawithrebecca.comEffect on Doshas: VP-K+ (K sub coconut milk for water)
Ingredients
- 2 cups cherry tomatoes
- 1 medium sweet potato
- 2 red peppers
- 1 red onion
- 4 cloves garlic
- 2 tbsp olive oil ((or ghee/coconut oil))
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups chickpeas
- 2 cups coconut milk
- 1 cup water
- 1 stock cube
- 1/2 juiced lemon
Instructions
- Preheat the oven to 180C & line a baking tray with parchment paper
- Start by prepping the vegetables - wash cherry tomatoes, chop sweet potato, slice red pepper, separate garlic cloves and halve onion
- Lay everything on the parchment paper, drizzle with olive oil and season with salt, pepper and paprika
- Roast for about 45 minutes until sweet potato is soft and the peppers are wrinkled
- Once cooked, add all the cooked veg to a large pot, along with chickpeas, coconut milk, water, stock cube and lemon juice
- Using a hand blender, blitz until completely smooth, serve and enjoy!
Equipment
Hand blender
Baking tray