1. Preheat your oven to 400F. This is the perfect temperature for roasting your carrots and bell peppers to caramelized perfection.
2. Prepare two baking sheets by lining them with Silpats, parchment paper, or aluminum foil. If you prefer, you can spray the sheets with cooking spray to prevent sticking. This ensures easy cleanup later.
3. Peel and chop the carrots into about 1 1/2-inch chunks. Try to keep them all roughly the same size so they cook evenly. Place the chopped carrots on one baking sheet.
4. For the bell pepper, quarter it or slice it into 5 or 6 large wedges. It’s important to keep the pieces large as they will shrink when roasted. Set these on the other baking sheet.
5. Drizzle the olive oil evenly over the vegetables and sprinkle with salt and black pepper. Toss them gently to ensure everything is coated.
6. Roast the trays in the preheated oven for about 40 minutes. You want your carrots to be fork-tender and caramelized, while the peppers should be soft and charred around the edges.
7. Once roasted, remove the trays from the oven and let them cool slightly. The smell will be absolutely intoxicating!
8. In a high-speed blender, add the roasted vegetables, coconut milk, and your choice of peanuts or peanut butter. Blend until smooth and creamy. If you prefer a chunkier soup, you can pulse the blender a few times to retain some texture.
9. If the soup is too thick for your liking, feel free to thin it out with additional coconut milk, vegetable stock, or a splash of water. I personally love it thick, so I don’t add any liquid.
10. Taste your soup after blending. Allow it to sit for a few minutes before seasoning it. Your taste buds may adjust as the soup sits. You might find it needs just a pinch more salt or a hint of sweetness from the agave to balance the smoky flavors.
11. Before serving, consider garnishing with finely diced peanuts, a dollop of peanut butter, or a drizzle of coconut milk for an extra touch. You can also add fresh herbs or a sprinkle of salt and pepper to each bowl.
12. This Roasted Carrot and Red Pepper Peanut Soup keeps well in an airtight container in the refrigerator for up to 5 days and can be frozen for up to 3 months.
