Saturday, January 30, 2010

Red Pepper-Carrot Soup

After roasting the red bell peppers for this soup from this month's Vegetarian Times the rest comes together pretty quickly. It is nicely spiced and beautifully colored. I served this up with some toast with a roasted garlic butter spread (mash roasted garlic add melted Earth Balance, stir, then place in fridge and allow to harden). Perfect warming soup for this time of the year!

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