Directions
- 1Preheat oven to 400°F (200°C).
- 2Place carrots, tomatoes, red bell peppers, garlic, and shallots on a baking tray. Drizzle with olive oil.
- 3Roast in the preheated oven for 30-45 minutes.
- 4Add chicken broth to a blender.
- 5Add roasted vegetables and a can of kidney beans to the blender.
- 6Blend until smooth and creamy (about 2 minutes).
- 7Serve and top with crushed tortillas if desired.
Ingredients
- 6 carrots
- 6 tomatoes
- 2 red bell peppers
- 1 head garlic
- 1 shallots
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 can kidney beans
Equipment
baking trayblender
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