Recipe: Roasted Tomato, Red Bell Pepper, Chilli And Turmeric Soup
"Again with the turmeric, Laura? You have 2 recipes using it already, you sick woman!" Yes, I am sick. And crazy obsessed with turmeric. But leaving my disease aside, this soup is inspired by the new "Raw. Vegan. Not Gross." episode on the Tastemade channel. I just knew I had to make my version of it. Topped with my homemade yogurt, some chilli flakes and some whole wheat toast, this soup is the bomb, my friend.
- 4 Tomatoes
- 2 Red bell peppers
- 1 Yellow onion (or any onion you fancy, really)
- 5 cloves Garlic, minced (or to taste, you don't need to put as much)
- about 4-5 tbsp Olive oil
- Chilli flakes, to taste
- about 2 tsp Dried rosemary (or fresh, to taste)
- 1 tsp Ground turmeric
- Salt and pepper, to taste
- 1 Lime, just the juice (or lemon)
Prep Your Veggies
Preheat your oven to 205ºC (400ºF). Cut your tomatoes and your onion in quarters, your bell peppers in half and lay them on a baking sheet.
Season The Veggies
Add your olive oil, garlic, chilli flakes, rosemary and your salt and pepper. Give it a good mix with your hands, or a spatula.
Roast your veggies for about 30 minutes, or until they're beautifully soft and caramelized.
Blend It Up
Place your roasted veggies in a blender, along with the turmeric and the lime juice. Give it a nice blend, and if you think it's too thick for your liking, add a little bit of water.
When it's silky smooth like this, you can serve it! This recipe makes a pretty small batch, but you can absolutely double or triple it up, if you're so inclined.
ps: This soup is even better the next day, straight out of the fridge. Just saying.
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