Fall,”feeling lean” red soup in a blender! Many of you know, I’m the guy that loves making soups, smoothies, and dips in a blender, full of protein, fiber, and healthy fat, to help you get lean, and stay lean without spending too much time doing so. This seasonal red soup is no different, loaded with incredible seasonal and delicious, roasted vegetables, and protein packed bone stock. Place 5 to 10 carrots, 3 to 4 red peppers, four large heirloom tomatoes, one purple onion, and one clove of garlic, on a baking tray and drizzle with olive oil. Place in oven at 375° for 30 to 40 minutes until vegetables are soft and roasted. Place in blender with 3 to 4 cups of chicken bone stock, blend into smooth. Drizzle with some balsamic vinegar. This makes 3 to 4 servings. If you like this recipe, find many more like this in my new book, The Carb Reset. Details in bio.