Roasted Carrots and Green Pepper soup

Roasting the vegetables

• 3 green peppers
• 8 baby carrots
• 1 teaspoon salt
• 1 pinch black pepper
• 1 tablespoon olive oil

1. Roast the peppers over stove until the skin is charred. Watch carefully. Once the skin is charred, remove charred skin, then cut into small pieces.
2. Roast the carrots in a baking pan, combined with salt, black pepper, and olive oil at 350* for about 30 minutes or until tender.

The soup

• 3 quarts water
• 1 tablespoon olive oil
• 1 bay leaf
• 2 sprigs thyme
• 1 vegetable bouillon

1. In your soup pot, add carrots and green peppers to olive oil then add in 3 quarts of water. Add in vegetable bouillon, thyme and bay leaf. Let simmer until carrots are tender.
2. Using an immersion blender if available, if not transfer to a blender and blend well. And serve with toasted bread.