Roasted Red Pepper and Carrot Soup

Ingredients:

1/4 Cup of Butter

1 Med. Cooking Onion, diced,

3 Garlic cloves, minced,

4 Celery Stalks, diced

Fresh Ground pepper, 

Sploosh of White Wine

4 Large Carrots, peeled and diced

1 Large Pepper, roasted

Salt and Pepper to taste

Lets start with the fresh roasted pepper. Very easy to do yourself! Don't let this put you off of making this soup. Take your pepper and cover it with cooking oil either with your hand or with a pastry brush. Make sure it's evenly covered. Place in a pan and broil on high in the top of your oven until blackened. Your smoke detector will probably go off! Mine went off twice :) When there is bubbly looking black spots on the outside, take some tongs and turn over your pepper. Repeat this until each side is nice and dark. Remove from oven and let cool. Cut your freshly roasted pepper into chunks. Set aside.

Melt your butter into the bottom of a large sauce pan. Add onion, garlic, celery, ground pepper and white wine. Simmer on low for 10 minutes or until soft. Add your carrots and roasted red pepper. Bring to a boil and cook on med. to high for 15 minutes or until carrots are soft-ish.

Pour soup into blender or use beaters. Puree. 

Serve! 

We made sandwiches as well. Up to you! 

What did we listen to? Van Morrison, of course!