Red Pepper Soup

• 1 Onion, chopped
• 4 Cloves garlic, minced
• 1 cup Carrots, shredded
• 4 Red peppers, seeded and chopped
• 2 cups Chicken stock
• 2 cups Beef stock
• 2 tablespoons Lime Juice
• 1 teaspoon Paprika
• 1 teaspoon Cayenne
• 1 tablespoon Lime zest
• 3/4 cup Heavy whipping cream
• Olive oil
• Kosher salt & pepper

1. Meanwhile, start the soup by adding two tablespoons of oil and the chopped onion to a large pot or Dutch oven.
2. Saute the onions for a few minutes until translucent, then add the garlic and carrots.
3. Saute for another five minutes until the carrots become somewhat tender. Then, stir in the red peppers and tomato paste. Pour in the stock and bring to a boil.
4. Stir in the lime juice, paprika, chili powder, and a tablespoon or two of salt. Reduce heat and let the soup simmer for about 15 minutes.
5. After 15 minutes, take an immersion blender and puree the soup until it's smooth. At which point, slowly pour in the heavy whipping cream while stirring. Reduce burner to low heat.
6. Serve in individual bowls, sprinkling a little bit of the lime zest on top.

onion, garlic, carrots, red peppers, chicken stock, stock, lime juice, paprika, cayenne, lime zest, heavy whipping cream, olive oil, kosher salt

Taken from food52.com/recipes/2022-red-pepper-soup (may not work)