Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (use broth or water for an oil-free option)
  • 1 yellow onion (diced)
  • 2 red bell peppers (seeded and chopped)
  • 2 cloves garlic (minced)
  • 3 carrots (peeled and chopped)
  • 1/4 cup fresh parsley (chopped, plus more for garnish)
  • 3 cups low-sodium vegetable broth (plus more, as needed)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tablespoon balsamic vinegar (for serving, optional)

Instruction

  • In a medium pot, heat the oil over medium heat and add the onion and peppers. Sauté for 3 to 4 minutes until soft and translucent.
  • Add the carrots, garlic, parsley, vegetable broth, salt, and pepper. Incrase the heat to bring to a boil, then turn the heat down to medium-low, cover, and simmer for 15 to 20 minutes, until the carrots are soft.
  • Using an immersion blender, purée the soup until smooth. Add additional broth if you like a thinner consistency.Alternately, you can carefully transfer the soup to a blender, purée, and return the soup to the pot. A blender will make a smoother soup than the immersion blender, but I prefer the little bits of texture that remain.
  • Serve hot with a drizzle of balsamic and chopped fresh parsley, if using.