Name: Velvety Roasted Carrots and Green Pepper Soup
Yield: 6 servings
Ingredients: 3 green peppers; 8 baby carrots; 1 teaspoon salt; 1 pinch black pepper; 1 tablespoon olive oil; 3 water; 1 tablespoon olive oil; 1 bay leaf; 2 thyme; 1 vegetable bouillon

Serves: 6 servings

Ingredients: 10

Savor the rich flavors of this velvety roasted carrot and green pepper soup. Indulge in the comforting warmth of this hearty dish, perfect for any time of day.

Ingredients

3	green peppers
8	baby carrots
1	teaspoon salt
1	pinch black pepper
1	tablespoon olive oil
3	water
1	tablespoon olive oil
1	bay leaf
2	thyme
1	vegetable bouillon

Instructions

Preparation and Cooking
1.	To begin, roast the green peppers over a stove until the skin is charred. Be attentive and watch carefully. Once charred, remove the skin and cut the peppers into small pieces.
2.	Next, roast the baby carrots in a baking pan with a sprinkle of salt, black pepper, and drizzle of olive oil at 350°F (175°C) for approximately 30 minutes or until they are tender.
3.	In a soup pot, combine the roasted carrots and green peppers with olive oil. Add 3 quarts of water, vegetable bouillon, thyme sprigs, and a bay leaf. Allow the mixture to simmer until the carrots are tender.
4.	Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender and blend until creamy. Serve the soup hot, alongside toasted bread for a delightful meal.