Roasted Carrot And Red Pepper Soup

• 2 large red bell peppers, sliced into 1" thick strips
• 1/2 tsp red pepper flakes
• 5 large carrots, chopped into 1" pieces ttKosher salt and black pepper
• 1 yellow onion, sliced into 1" thick slices tt1/4 cup fresh cilantro, minced
• 2 garlic cloves
• Grated parmesan cheese, for serving (optional)
• 3 cups low sodium chicken broth (or vegetable broth)

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss peppers, carrots, onion, and garlic with oil and roast 20-25 minutes or until vegetables are tender. Once vegetables are roasted, remove from oven and puree in batches in a food processor or blender, adding a bit of the chicken broth if necessary to loosen it.
2. Pour the pureed vegetables into a large stock pot and add the remaining chicken broth and red pepper flakes. Let simmer for 20 minutes, stirring occasionally until thick and creamy. Season with kosher salt and black pepper to taste. Serve topped with fresh cilantro and parmesan cheese, if using.
3. Leftovers will keep well in refrigerator up to one week, or can be frozen for up to three months.

red bell peppers, red pepper, carrots, yellow onion, garlic, parmesan cheese, chicken broth

Taken from www.epicurious.com/recipes/member/views/roasted-carrot-and-red-pepper-soup-51662591 (may not work)