Roasted Red Pepper and Ricotta Soup

So. Easy.

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. 

Serves 4.