This is my favorite soup recipe lately, which I made up after an inspiring trip to the farmers market.

Simple Roasted Red Pepper Soup

Grocery List:
3-4 Red/Yellow Bell Peppers
1 Red or Yellow Onion
1/2 head Garlic
2 small Beets (golden preferably)
3-4 med. sized Carrots
a few small Serrano Peppers

Slice up bell peppers, onion, garlic, beets, serrano peppers (not crazy spicy, but a good little kick), and a few carrots. Toss these in a bowl with some olive oil, sea salt, pepper, a 1/2 tsp cumin.

Roast in the oven at 425 for about 25 min - checking to be sure they aren't cooking too fast on top. Cover for the first ten minutes with some foil to speed things up.

Take veg out, place in a blender, blend until the nearly liquified, but not totally free of little lumps. I think a few lumps give nice texture. Then pour into a saucepan on the stove, add a cup or so of veg broth, some buttermilk and some cream (you can use fat free milk & just a dash of buttermilk if health conscious though!), whisk together as it heats up. Add more salt to taste, and 1 T or so of sesame oil, and 3-4 T maple syrup. Taste again, see if it needs more salt or spice or sweet.

When serving, add a dollop of buttermilk or sour cream, or a drizzle of sesame oil. The finished soup is extremely rich and nutty! So so good for winter or a cool evening.

This amount worked well for 5 people, and the recipe could be doubled for a larger group.

- Jennifer Bastain