This fragrant and easy roasted red pepper and carrot soup is naturally sweet and seasoned with roasted garlic, onions, ginger and rosemary.
Preheat the oven to 400 F. Cut the red peppers into long slices. Peel the carrots and cut them in half and then into long strips. Remove the skins from the garlic cloves and smash them with the blunt edge of your chef's knife. Leave the cloves whole. Slice the onion into long strips. Add all the vegetables, garlic, and ginger onto the baking sheets, then toss the vegetables in the olive oil. Season the vegetables with a generous pinch of sea salt and freshly ground white pepper. Roast the vegetables in the oven for 50 - 60 minutes or until they are tender and caramelized. After the first 25 minutes, reduce the oven temperature to 375 F and turn the vegetables.
Remove the vegetables from the oven and allow them to cool slightly. Carefully add the vegetables into the food processor. Add the hot water and one can of broth (about 2 cups). Pulse the food processor until everything is well blended and a smooth consistency.
Transfer the soup to a pot (6 quart) on the stove-top. On medium-high heat, add the remaining can of chicken broth, heavy cream, dash of cayenne and minced rosemary. Heat the soup through and stir. Adjust the salt and pepper to taste and serve.
Depending on the size of your baking pans you may need to spread the vegetables out over two baking sheets. You do not want the vegetables to be crowded. This encourages the vegetables to caramelize instead of steam.
I use freshly ground white pepper in this recipe for aesthetics. You can use freshly ground black pepper instead if you prefer. The flavor is the same. I just don't like the black flecks.