Carrot and grilled pepper soup

Carrot and grilled pepper soup

It's fall! It looks like I just woke up and the leaves start to get colored. In fact, to tell you the truth, I am in the big renovations for several weeks because we redo the kitchen. Yes Yes. I can not wait to give you a summary of the "make over".

To top up our new kitchen, I received as a gift from Vitamix, the most beautiful and efficient mixer. So I had the taste to use it right away to prepare a lot of smoothies, but finally my choice fell on a delicious soup velvety and comforting, perfect for cool weather and especially in the same colors as the autumn. With the abundance of vegetables I propose to double the recipe and freeze jars for this winter. You will have beautiful nutritious soup for cold weather.

And my discovery with this soup, my daughter loves it and eat a big bowl in full. The mom in me is happy that my daughter is eating vegetables without sulking.

INGREDIENTS

2 red peppers cut into 4
1 yellow pepper cut in 4
4 carrots peeled into cut into pieces
1 onion cut into 4
2 chopped green onions
6 cups (1.5L) chicken broth

PREPARATION

Place the pepper pieces on a baking sheet. Place the plate on the highest rack and cook the peppers to "broil" for 6 to 7 minutes until the skin is completely black.
Place the peppers immediately in a bowl of ice water. Remove them from the water and remove the peel with your hands or a small knife.
In a large cauldron, place all the ingredients. Bring to a boil and lower the heat to medium-high. Simmer 30 minutes.
Place the mixture in the Vitamix and dissolve at low speed to start and gradually increase, until having a smooth consistency.