I’m going to need you to be quiet for a second because soup season is loading. This is my roasted red pepper and carrot soup generously drizzled with Pompei’s cold extracted olive oil. The squeeze bottle makes it so easy to cover our veggies and roast them to perfection. You transfer all of those ingredients to a blender with fresh herbs and coconut milk.

40 Comments

  1. Thankgod someone didn't wrap the garlic with aluminium foil just to add it later with everything in the blender.

  2. I roast veggies with Mina cold-extraction single-origin EVOO all the time (add sea salt and salt-free lemon or garlic mix seasoning) but I cut them up into pieces and then mix them with Israeli couscous or farro.

  3. My problem with this recipe (which I see it a lot in Pinterest too)is I think carrots are so hard and others might burn. Any suggestions?

  4. I'm sorry, but this is tomato soup. The ratio of tomato to pepper plus tomato's overwhelming flavor makes tomato the star of the show and the peppers just happened to show up 😂

  5. where i live we eat soup all year round. i was honestly shocked to find out that in nost of thr world they only have it in the colder seasons

  6. Макгрегор так первый бой и слил, после тренировки на картах

  7. Hey! Adding #partner deep in the title where no one can see it does not count as disclosing the ad. You should be ashamed. I used to like your videos but i cant watch a sleezy influencer who doesnt even do the bare minimum to comply with FTC guidlines.

    You cant get away with this. We all see what youre doing, it aint slick.