Roasted Red Pepper and Beet Soup

I found this recipe in an old issue of Natural Health magazine, made it that day and thought I'd share it with you as it's super easy and incredibly yummy!

Roasted Red Pepper and Beet Soup

1. Cut one red pepper, toss with a little oil and roast in your oven for 15-20 minutes or until browning. 
2. Meanwhile heat one tsp oil in a large saucepan and add half a chopped onion. Cut and peel two large beets. 
3. Once the onion is translucent add the red pepper, beet and 4 cups broth to your pan. Add spices (The recipe suggested cumin but I added cajun spice and it was great). 
4. Bring to a boil and then simmer for 20-30 minutes until everything is soft.
5. Take off the stove and blend up the soup until smooth. 
6. Enjoy with some soft goat cheese sprinkled on top.

I'm having this for lunch with some cheese and herb bread. What would you serve this soup with?