Ingredients:
- 2 cups (295 g) carrots, cut
- ¾ cup (90 g) red bell peppers, cut
- 1 garlic clove, crushed
- ½ (60 g) yellow onion, peeled, cut
- ¼ piece (5 g) fresh ginger root, peeled
- 4 Tablespoons fresh cilantro leaves
- ½ teaspoon garam masala
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
- 1 Tablespoon extra virgin olive oil
- 2½ cup (600 ml) vegetable broth
Follow these steps:
- Preheat oven to 400° F (205° C).
- In a bowl, combine carrots, peppers, garlic, onion, ginger, cilantro, garam masala, salt, optional, pepper, and olive oil. Toss well to coat. Spread mixture on a sheet pan and bake in preheated oven for about 45 minutes. Remove and cool slightly.
- Place stock and roasted mixture into the Vitamix container in the order listed and secure lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes or until steam escapes the lid; or select the Hot Soups program and allow the machine to complete the programmed cycle.
Chef's Notes:
Make soup packets ahead of time. Cool the mixture and place into a freezer bag, seal, and freeze for a later date. Before blending, thaw the mixture then follow the recipe instructions.
Nutrition Information
| Serving Size | 1 serving (357 g) |
| Amount Per Servings | |
| Calories | 120 |
| Total Fat | 5 g |
| Saturated Fat | .5 g |
| Sodium | 570 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 5 g |
| Sugars | 8 g |
| Protein | 2 g |