Our weekend was a lazy but satisfying one. It started Friday night staying in to cozy up and watch a movie. Saturday morning came with a slow drizzle of rain but we enjoyed brunch with some good friends. We scrambled up some eggs and laid them over fresh slices of rosemary bread and there were giant cinnamon rolls, covered in cream cheese frosting. It left me feeling that weekend mornings should always be brunch with friends.
After hearing about the earthquake in Japan, we also made a few phone calls to some of our friends we know have family there to make sure that everyone was safe. Luckily they were, but my heart goes out to those who were not as fortunate. Every time the earth brings forth the sheer damage it can do, I can't help but feel humbled and reflect on the things I have in my life and how quickly they can be taken.
Sunday, we walked out the door, umbrellas in hand, to get some fresh air. By the time we got back home, our pants were soaked up to our knees and we were down to one umbrella, due to the gusts of wind that bent the frame. We were in need of something to warm ourselves up with and soup seemed to fit that request perfectly.
This soup came together quickly and with the help of an immersion blender, made things quite easy. If you don't own an immersion blender a regular blender will work to, just be careful transferring the hot soup. A good quality grind of fresh ground pepper really stands out nicely with this soup to. We enjoyed the left overs the next day and I'm still trying to decide if I liked it best the first time or the second.
Carrot and Roasted Red Pepper Soup
1 tablespoon olive oil
1 onion, coarsely chopped
3 cloves garlic, chopped2 cups water
2 cups vegetable stock
1 pound carrots, about 5-6 large carrots, sliced
12 ounce jar of roasted red peppers or if in season 2 red bell peppers, roasted
salt, to taste
fresh ground pepper, to taste
fresh chopped parsley for garnish, optional
Pour the oil into a large pot, over medium heat. Stir in the onion and garlic until just tender and translucent, but not browned. Add in the water, vegetable stock and carrots. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 15-20 minutes. Stir in the roasted red peppers and allow to heat through for another 2-3 minutes.
Using an immersion blender or regular blender, puree everything until smooth. Season with salt and pepper. Garnish with parsley and serve hot or warm.