ROASTED RED PEPPER SOUP

4 sweet red peppers
1 onion, finely chopped
1-1/2 t. olive oil
1 sprig fresh rosemary
4 c. chicken or vegetable stock
3 T. tomato paste
1/2 c. cashew milk
salt, freshly ground black pepper and paprika

1. Preheat broiler. Cut peppers in half, remove stems and seeds. Flatten the pepper halves on a broiler pan and broil 15-20 minutes until the skins are charred. Place the peppers in a plastic bag, seal and allow them to steam for 20 minutes. Remove from bags and rub off the blackened skins.

2. Heat olive oil in a deep saucepan. Add the onion and rosemary and cook for 5 minutes. Discard the rosemary.

3. Add the peppers and stock to pan and bring to a boil. Lower heat and simmer for 15 minutes. Stir in the tomato paste. Add the soup to a food processor or blender and purée.

4. Stir in almond milk and season with salt, pepper and a little paprika.