Roasted Bell Pepper and Carrot Soup
2 red bell peppers
oil, as needed
1 yellow onion, chopped
2 large carrots, peeled and sliced
2 garlic cloves, minced
4 cups vegetable stock
1/3 teaspoon dried basil
salt and pepper, to taste
1. Preheat broiler. Place bell peppers on baking sheet, and broil bell peppers until the skin is black. Immediately put them in a plastic bag, seal and let them rest for 20 minutes. Now the skin should come off easily from the peppers.
2. Remove the skin from tomatoes by cutting an X on them and then putting in boiling water for 3 minutes. Heat some oil in a pot, saute onions, carrots and garlic until slightly soft.
3. Chop the skinned bell peppers and tomatoes and add to the pot. Cover with vegetable broth, add basil, salt and pepper. Bring to boil and simmer for 20 minutes. Blend until very smooth.
Serve with some toasted bread or crackers.
Source of recipe: I once saw the name of the soup on a menu and made it the way I would like it.