Vegan Roasted Red Pepper and Carrot Soup
- Number of Servings: 4
Ingredients
1 onion, chopped6 carrots, thinly sliced2 cups water or vegetable stock2 red bell peppers2 cups soymilk2 teaspoons lemon juice2 teaspoons balsamic vinegar1/2 teaspoon salt1/4 teaspoon freshly ground black pepper
Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.
Roast bell peppers by placing them over an open gas flame or directly under the broiler until the skin is completely blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers, then cut the peppers in half and remove the seeds.
Blend the carrot mixture along with the bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.
Makes 4 1 cup servings
Number of Servings: 4.5
Recipe submitted by SparkPeople user TOFFAFAY.
Roast bell peppers by placing them over an open gas flame or directly under the broiler until the skin is completely blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers, then cut the peppers in half and remove the seeds.
Blend the carrot mixture along with the bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.
Makes 4 1 cup servings
Number of Servings: 4.5
Recipe submitted by SparkPeople user TOFFAFAY.
Nutritional Info Amount Per Serving
- Calories: 104.8
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 415.8 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.4 g
- Protein: 2.5 g
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