Carrot Soup with Roasted Red Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 62.7
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 547.2 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.4 g

View full nutritional breakdown of Carrot Soup with Roasted Red Peppers calories by ingredient
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Great way to get your veggies! Great way to get your veggies!
Number of Servings: 6


    3 cups coarsely chopped carrots (about 6 carrots) Do NOT peel the carrots first.
    1 cup chopped onion
    2 cups water
    1 Knorr Vegetable Bouillon cube (or veggie broth seasoning for 2 cups of water, or 2 cups vegetable broth)
    1 16-oz. jar Vlasic Red Pepper, Roasted Strips, drained and rinsed (about 9 oz. of peppers)
    2 cups unsweetened almond milk
    1 tablespoon freshly squeezed lemon juice
    1/2 teaspoon dried basil
    1/4 teaspoon freshly ground black pepper


Combine the carrots and onion with the water and bouillon cube. Bring to a boil, turn heat down, and cook until veggies are soft. About 20 minutes or so.

Empty contents into blender (may have to do this in 2 batches). Blend until smooth, adding some of the almond milk if necessary for blending.

Pour back into the sauce pan. Add any remaining almond milk, the lemon juice, basil, and pepper. Heat to desired eating temperature, but do not boil.

Makes 6 cups total, or 6 servings of 1 cup each.

Number of Servings: 6

Recipe submitted by SparkPeople user ANTIOCHIA.

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