I rarely cook things twice. And I rarely jump up from the computer and start making something I just read about on another blog.
But this soup has been a repeat offender and was made minutes after reading Averie’s blog yesterday.
A year or so ago I made roasted carrot and peanut butter soup. (ohhh I miss my old apartment ^) It still goes down as one of my favorite recipes I’ve ever ever come up with. So why have I not made it again? Well Averie sparked my memory yesterday with her Roasted Carrot and Red Pepper Peanut Soup, along with her flawless pictures, forcing me into the kitchen for round two on this favorite of mine.
Last time I incorporated onion, lime, garlic etc. but this time around, inspired by Averie, I kept the recipe very very simple. I also took a little paleo spin on it since I tend to do that to, well, everything these days. Into the blender went the carrots, pepper, 3/4 a can of light coconut milk, a few big scoops of homemade almond butter, and some dashes of cayenne for heat. I love recipes that call for 5 ingredients or so.
Along with the fact that I ate an entire roasted pumpkin (skin and all) in one day, I’m adding this to the list of reasons I will never have to step foot in a tanning bed between September and April.
Spicy Roasted Carrot and Red Pepper Almond Butter Soup
Lightly Adapted from Averie’s Roasted Carrot and Red Pepper Peanut Soup.
- 1 lb of Large Carrots
- 1 Large Red Pepper
- 1 cup Coconut Milk (canned, light or regular)
- 1/4 cup Almond Butter
- 1/4 tsp Cayenne
- Olive Oil
- Salt, Pepper, Cinnamon
Preheat Oven to 350 degrees. Slice carrots into thick rounds. Slice red pepper into strips. Toss with a drizzle of olive oil, salt, pepper, and cinnamon to taste. Roast for roughly 30 minutes until starting to caramelize and char. Remove from the oven and allow to cool slightly.
Into a large blender or food processor place all the carrots and pepper, coconut milk, almond butter, and a dash of cayenne. Blend until everything is one consistency. Taste and add more salt, pepper, cinnamon, or cayenne as needed. Serve with a sprinkle of crushed almonds and cracked pepper.
Do you make repeat dishes or are you always switching things up?