306-715-5396 caitliniles@live.com

Hi friend! I hope you’ve been having a beautiful week. After hosting a ton of cooking classes over the last couple of weeks I’ve ended up with more carrots and peppers than I knew what to do with and thus this recipe (and a few others coming your way) was born!

As winter keeps creeping ever closer I think it’s a great idea to have a plethora of soup recipes at your disposal because nothing warms you up better than a nice bowl of something hearty and delicious.

When I was learning how to like vegetables in my mid twenties, soup was the way I taught myself how to deal with different textures. For me, the issue with veggies was never the flavour, but the way that they felt in my mouth so in order to get around that I started cooking tons of different types of pureed soups. 

As I got more adventurous, I would leave more and more chunks in my soups and eventually grew to love salads, roasted veggies, and everything in between.

 With that being said, however, my first true love will always be a pureed soup! It’s a great way to get in tons of veggies and to create really flavourful accompaniments to your main courses. So without further ado, here’s a new twist on a classic carrot soup!

Spicy Red Pepper & Carrot Soup Recipe

Ingredients

  • 1 tbsp. olive oil, coconut oil, or ghee
  • 1 onion, chopped
  • 1/2 tsp. dried thyme
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. poultry seasoning
  • 6 cloves of garlic, minced
  • 2 celery stalks, roughly chopped
  • 1 jalapeno, chopped
  • 2 red, orange, or yellow peppers, roughly chopped
  • 5 medium carrots, roughly chopped
  • 2 cups coconut milk
  • 2 cups broth or water
  • 1 tsp. sea salt
  • splash of balsamic vinegar

Directions

  1. Heat a medium saucepan over low-med heat.
  2. Add oil of choice and allow to warm for 30 seconds.
  3. Add onions, thyme, smoked paprika, and poultry seasoning. Stir to combine, then cover.
  4. Let cook for 2-3 minutes until onions become translucent and slightly caramelized.
  5. Add garlic, celery, and jalapeno. Stir and let cook 1-2 minutes.
  6. Add peppers and carrots, stir, and let cook 2 minutes.
  7. Add coconut milk, broth and sea salt.
  8. Cover, turn to high heat, and bring to a boil.
  9. Once boiled, reduce heat and let simmer, covered, until carrots are softened, about 25 minutes.
  10. Remove from heat, puree to desired smoothness and return to heat. Add balsamic and let simmer 3-5 minutes.
  11. Serve and enjoy!

Well friend, that’s another warming and delicious bowl of goodness to keep you cozy all winter long. And don’t forget to download my FREE Fermentation E-Book to make sure you keep your immune system and digestive tract healthy as can be all winter long!

Have a beautiful day!

Cait xo

spicy-paleo-red-pepper-and-carrot-soup-recipe