Carrot and Red Pepper Soup
Makes 4 1 1/2-cup servings
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.
Your question and comments are welcome