Time QUICK MEDIUM LONG Difficulty EASY MEDIUM HARD
Taste MEH OK GOOD AMAZING Yields LITTLE MEDIUM LOTS

Ingredients

• 1/4 cup olive oil
• 1 medium onion
• 2 garlic cloves
• 1 small fennel bulb
• 3 medium carrots
• 1 tbsp thyme
• 2 tbsp balsamic vinegar
• 3 roasted red peppers
• 1/4 cup white kidney beans (canned)
• 2 tbsp tomato paste
• 4 cups broth
• S&P
• 1/2 tsp red pepper flakes

Instructions

1. Chop onion and cook in oil.
2. Add garlic, fennel, carrots, and thyme. Cook until carrots begin to soften (10 minutes).
3. Add balsamic vinegar, red peppers, beans, tomato paste, broth, and S&P. Simmer until carrots are soft (15-20 mins).
4. Blend with 2 tbsp olive oil until smooth.
5. Slurp!

Recipe from: Love and Lemons – Roasted Red Pepper Soup

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