Cook Vegan — September 2017

ROASTED RED PEPPER AND

CARROT SOUP, WITH NATURES AID®

ORGANIC AVOCADO OIL

Serves: 4

• 5 large red peppers, de-seeded and
chopped
• Natures Aid® Organic Avocado Oil
• 4 red onions, chopped
• 4 cloves garlic, chopped
• 3 red chillies, de-seeded and chopped
• 8 medium carrots, diced
• 900ml (4 cups) vegetable stock
• Salt and pepper, to taste

1 Toss the peppers with avocado oil, and

place on a baking tray.

2 Roast peppers in the oven at 200 ̊C (Gas

Mark 6, 400°F) for 25 minutes – or until soft

and beginning to char.

3 Meanwhile, warm a little avocado oil

in a large saucepan over a low heat. Add

the onions and garlic, and soften for a few

minutes. Then add the chillies and carrots,

and continue to soften for a few minutes

more.

4 Remove the charred, soft red peppers

from the oven and carefully add to the

saucepan. Stir well, and season with salt

and pepper.

5 Add the vegetable stock, and bring

mixture to the boil. Reduce the heat, cover,

and simmer for 20 minutes (or until the veg

is soft).

6 Blend the mixture with a hand blender

until smooth.

7 Drizzle with avocado oil to taste.

• Recipe from http://www.naturesaid.co.uk

Per 100g

Calories 64, Fat 3.0g, Saturates 0.5g,

Carbohydrates 7.0g, Sugars 5.9g, Protein 0.9g,

Salt 0.56g