For the picture above, I roasted four chopped carrots and two chopped red bell peppers tossed with a little olive oil and salt for 25 minutes at 425°F ( or 400°F convection for 20 minutes) until they started to brown. I blended half the roasted vegetables into two cups of Win Win Win Hummus and saved the rest of the veg for garnish. By stopping the blender just before the vegetables where completely combined, the hummus came out with lovely tan-and-orange streaks.
Nutritional Information for Green Bean Velvet Soup
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