Carrot & Red Pepper Soup (PCRM Kickstart)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 99.4
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 901.9 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 2.2 g

View full nutritional breakdown of Carrot & Red Pepper Soup (PCRM Kickstart) calories by ingredient
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Source: Eat Right, Live Longer by Neal D. Barnard, M.D.
Recipe by Jennifer Raymond M.S., R.D.
Source: Eat Right, Live Longer by Neal D. Barnard, M.D.
Recipe by Jennifer Raymond M.S., R.D.

Number of Servings: 4


    1 onion, chopped
    6 carrots, thinly sliced
    2 cups water or vegetable stock
    2 red bell peppers
    2 cups soymilk
    2 teaspoons lemon juice
    2 teaspoons balsamic vinegar
    1/2 teaspoon salt
    1/4 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.

Number of Servings: 4

Recipe submitted by SparkPeople user ALEXA1018.

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