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Roasted Veggie Soup Recipe (with Video)

Soup, Mostly Veg, Egg-free
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By
ahimsaplantkitchen

Discover our Roasted Veggie Soup Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
6

Prep 10min | Cook 35min

Ingredients

Main Ingredients
- 18 ounce Carrots, ends removed, roughly chopped
- 1 Red bell pepper
- 1 Onion, peeled, roughly chopped
- 2 Tomatoes, roughly chopped
- 1 head of garlic
- 1 c water, or veggie stock
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
- 2 tbsp Olive oil
Garnish
- Fresh chives, or parsley
- Chili flakes, pepper
- chili oil
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Directions

Preparing the Veggies
1. On a lined baking tray, arrange the veggies.
2. Season with salt and pepper, and massage with olive oil.
3. Roast in the oven at 395 degrees F for around 30 minutes until the carrots are soft (they take the longest, so everything else will be done by then).
4. Let cool for a bit and remove the skin and core of the bell pepper.
Blending and Garnishing
1. Add everything to a blender, and squeeze the garlic out.
2. Add 1 cup of water or veggie stock and blend until smooth.
3. Adjust with water or veggie stock to reach your desired consistency.
4. Re-heat if necessary and garnish with fresh herbs, pepper, and chili flakes, and optionally drizzle with chili oil.
5. Enjoy!

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