2 1/2 c veggie broth
1 c ricotta cheese
1/2 c unsweetened almond milk
1/2 tsp black pepper
1 (16oz) jar roasted red peppers, rinsed and drained
2 cloves garlic
juice of 1/2 lemon
1/2 tsp sea salt
chopped chives or green onions
Combine first 6 ingredients in food processor. Puree until smooth. Transfer to large saucepan.
Bring to a low simmer. Stir in lemon juice and sea salt.
Top each serving with green onions and freshly cracked pepper.
Serve with a slice of avocado toast for the win.